Kitchen notes · a little help before you start
Slow Cooker Mexican Chicken Soup
Slow Cooker Mexican Chicken Soup brings together onion, red bell pepper, and chicken broth. Part of the food comes out of the pan before going back in later. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 480 min
- Total
- 490 min
- Original yield
- Serves 4
- Ingredients
- 23 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Mexican
- Cooking method
- Pressure cooker · Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Budget (estimated)
- Low cost
- Dish type
- Soups & stews
A few quick notes
1. Keep a bowl or plate nearby
Part of the food comes out of the pan before going back in later. Have somewhere ready to put it, and keep that handoff in the recipe’s order.
2. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
3. Have the shredding step set up
Read the shredding step before you start serving. Have a suitable bowl and utensils ready, then keep the cooking, shredding and sauce steps in their written order.
Get to know the ingredients
Onion
Look at how this ingredient comes into the method: Heat the oil over medium heat in a large skillet and sauté the onion, capsicum/bell pepper and garlic for 5 minutes until translucent.
Red bell pepper
Look at how this ingredient comes into the method: Heat the oil over medium heat in a large skillet and sauté the onion, capsicum/bell pepper and garlic for 5 minutes until translucent.
Chicken broth
Look at how this ingredient comes into the method: Add a splash of chicken broth, bring to simmer then tip it all into the slow cooker. (Instant Pot: Do Step 1 & 2 on saute function).
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Slow Cooker Mexican 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
Keep the last little job in mind
The recipe finishes with this step: Ladle into bowls and serve with Toppings of choice! Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Choose the slow-cooker schedule first
Read the setting and cooking time in the full method before deciding when to start. Keep the finishing steps in view as well, so the dinner fits the day you have.
Have the pan ready for its first job
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
A few questions you might have
What should I get ready before starting?
Set out the skillet, slow cooker, instant pot, and pressure cooker. Read the first preparation step before you get going: Heat the oil over medium heat in a large skillet and sauté the onion, capsicum/bell pepper and garlic for 5 minutes until translucent.
Which little step is worth remembering?
Part of the food comes out of the pan before going back in later. Have somewhere ready to put it, and keep that handoff in the recipe’s order.
What happens at the end?
Keep this part of the method in view: Ladle into bowls and serve with Toppings of choice!
Is there another preparation step to plan for?
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
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: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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