Kitchen notes · a little help before you start
Baja Chicken Soup
Baja chicken soup makes a generous bowl with a little chile warmth and plenty to find with your spoon. Soft avocado sits among the beans and shredded chicken, with tomato and cilantro giving the finish a fresh edge.
- Prep
- 15 min
- Cook
- 480 min
- Total
- 495 min
- Original yield
- Serves 6
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken · Beans & lentils
- Cuisine
- Mexican
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Dish type
- Soups · Soups & stews
A few quick notes
1. Stir the broth before adding chicken
Combine stock, pepper, onion, lime, garlic and spices in the cooker before setting the breast into that seasoned liquid.
2. Shred outside the cooker
Lift the cooked breast into a bowl and use two forks to pull it apart before returning to the broth.
3. Give the additions their final cook
After returning chicken, add beans, corn, avocado and tomatoes and let the soup cook for the stated final interval.
Get to know the ingredients
Seeded Anaheim pepper
Seed and dice the pepper before it joins the onion and seasonings in the stock at the beginning.
Drained black beans
Rinse and drain the beans before adding near the end, after the cooked chicken has been shredded.
Diced avocado
Dice or chop the avocados into the listed pieces before stirring them into the final soup addition with corn and tomatoes.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 2 steps completeMake room for Baja Chicken Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Cilantro on the hot soup
After the last additions have cooked, serve the soup hot with roughly chopped cilantro scattered over each bowl.
A little more help as you go
Corn choice is included
Canned sweet corn or the stated frozen-corn alternative can join the beans and tomato after the chicken returns to the cooker.
Tomato stays for the later stage
Dice the Roma tomato and keep it for the last addition, rather than simmering it with the raw chicken from the start.
A few questions you might have
Does avocado go on top only?
It is stirred into the soup with beans, corn and tomatoes for the final cooking interval, while cilantro is the topping.
When does lime juice go in?
Mix it into the stock with pepper, onion, garlic and spices before the chicken begins its slow cook.
Does the soup start with cooked chicken?
The whole breast cooks in the seasoned stock, then is removed, shredded and returned before the final ingredients go in.
Should the onion be sauteed first?
The diced onion goes directly into the slow cooker with stock and seasonings; there is no separate sauteing stage.
Which cooker setting is given?
The chicken and seasoned stock cook on low for the stated window before the shredding and final additions.
Any more cooking tips?
Store leftovers in airtight container in the fridge up to 1 week.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
