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Mexican Chicken Soup
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Course: Main Course
Cuisine: American
Servings: 12 people
  • 4 raw chicken breasts (cut into bite-size pieces or 2 cups freeze-dried chicken or 2 cans: 12.5 ounces of cooked chicken)
  • 2 cups canned tomatoes with juice
  • 1 clove garlic, chopped or minced
  • 1/2 chopped onion or 1/4 cup freeze-dried onions
  • 1-4 ounce can green chilies
  • 2 cups canned pinto beans or garbanzo beans
  • Enough water to cover all the ingredients in the slow cooker or pan on the stove
  1. Combine all the ingredients and cover completely with water and set on low for about 8 hours or until done. Serve as a soup or drain the liquid and scoop into tortillas. Serve with shredded cheese and a dollop of sour cream.