Healthy Recipe: Slow Cooker Tex-Mex Chicken Soup

— Written By Jimmi Buell and last updated by Kerry Jones
en Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲
Recipe Tex-Mex Chicken Soup

January is National Slow Cooking Month and one way to increase meals at home is to use a slow cooker. When it’s cold outside, comforting soups, stews, chilis and chowders can be prepared in the morning, and be ready to greet you when you walk in from the chill. 

By choosing the right ingredients, your slow cooked meal can be healthy, too. A variety of spices take the place of extra salt in this heart-healthy, south-of-the-border inspired recipe.

Tex-Mex Chicken Soup


  • 2 medium russet potatoes 
  • 1 lb. skinless, boneless chicken-breast halves 
  • 1 lb. skinless, boneless chicken thighs 
  • 4 c. low-sodium chicken broth 
  • 3 large celery stalks 
  • 1 jalapeño chile 
  • 2 tsp. ground cumin 
  • 1 clove garlic 
  • 2 c. frozen corn 
  • 1/2 c. lightly packed fresh cilantro leaves 
  • 1 tbsp. lime juice 
  • 1 ripe avocado 
  • black pepper


  1. In large bowl, combine potatoes and 1/4 cup water. Cover with vented plastic wrap and microwave on high 5 minutes or until almost tender. Drain and transfer potatoes to bowl of 7- to 8-quart slow cooker.
  2. To same slow cooker bowl, add chicken, broth, celery, jalapeño, cumin, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Replace lid and cook on low 4 hours or until chicken is cooked through (165 degrees F) but not soft.
  3. Transfer chicken to cutting board. Using two forks, pull chicken into bite-size pieces. Return chicken to slow cooker bowl.
  4. Stir corn, cilantro, and lime juice into soup. Divide among serving bowls. Top with avocado.