Slow Cooker Mexican Cheesy Chicken Soup

Put your slow cooker to work with Mexican-inspired soup from Julia at A Cedar Spoon. Loaded with shredded chicken, veggies, spices, cheese and topped with flavorful garnishes, this recipe is a fiesta in a bowl.


  • 1 1/2 lbs boneless, skinless chicken breasts
  • 2 cups chopped sweet onion (about ½ of an onion)
  • 1 cup chopped green pepper (about ½ of a green pepper)
  • 1 cup chopped red pepper (about ½ of a red pepper)
  • 15 oz can black beans, drained and rinsed
  • 4 oz can diced green chilies
  • 4 cups chicken broth
  • 1 cup salsa
  • 1 cup water
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp paprika
  • ¼ tsp cayenne red pepper
  • 1 cup Crystal Farms Shredded Wisconsin Sharp Cheddar Cheese
  • 1½ cups Crystal Farms Shredded Mexican 3 Cheese
  • 1 avocado, chopped
  • 1 tsp fresh cilantro, chopped
  • 1 tsp red onion, chopped
  • 1 tsp sour cream
Recommended Crystal Farms Product Substitutions: Crystal Farms Finely Shredded Cheddar Cheese


  • Place the chopped onion and peppers in the bottom of a 5-quart slow cooker. Nestle the chicken breasts into the vegetables.
  • In a large bowl put the diced green chilies, chicken broth, salsa, water, cumin, chili powder, paprika and cayenne red pepper and stir until combined.
  • Pour the chicken broth mixture over the chicken breasts and vegetables.
  • Turn the slow cooker on low for 4 hours. When the soup is done cooking use two forks to shred the chicken and put it back into the slow cooker. Add one cup of shredded Wisconsin Sharp Cheddar cheese and one and a half cups shredded Mexican 3 Cheese. Cover the slow cooker and let the cheese melt for 15 minutes.
  • Serve the Slow Cooker Cheesy Chicken Mexican Soup warm with the garnishes of your choice.
Recipe Courtesy of: Julia Jolliff