Pioneer Woman Slow Cooker Mexican Soup

Pioneer Woman Slow Cooker Mexican Soup Recipe | There is absolutely no denying the versatility of a slow cooker. You possibly can roast in it. You possibly can cook in it. You can create mulled wine. I’ve even seen cake recipes for it. Just key in “crock pot recipes” on pinterest and you could think a crock pot determines your way of life!

But the truth is, the crock pot and Irrrve never been the very best of friends.

Okay fine, In fact it. I’m SCC… crock pot challenged. I can certainly create French Apple Tart without an issue but the crock pot? Forget it. I’ve tried recipes. I’ve tried just throwing in a variety of things to see what happens. But something would always go wrong. It could taste weird or I would personally forget to turn it on (minor detail).


One time Cleaning it once a a recipe from pinterest that promised us a delicious Tuscan soup with quinoa and chicken. What turned out was “quinoa glue.” Its was awful. That’s the past straw! I completely gave up.

But when Dallas came along and a different house renovation was brewing, Needed that crock pot versatility. Needed the earlier girl. These times I became determined making it work. I stuck on the basics. After some experimentation, I finally found some recipes that I absolutely love! Now whenever I understand I own a crazy day on the agenda, I recently consider making certainly one of those. This Best Pioneer Woman Slow Cooker Mexican Soup Recipe recipe is especially good. And the best part is it’s mostly super all to easy to do. Just throw my way through and go about your day.

Or in this instance, throw my way through, (turn it on), drink margaritas, and serve.

Happy Cinco de Mayo y’all!

Pioneer Woman Slow Cooker Mexican Soup

Total: 5 hr 15 min
Active: 15 min
Yield: 12 servings
Level: Easy


  • 3 boneless, skinless whole chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • One 28-ounce can whole or diced tomatoes, with juice
  • 3 cups low-sodium chicken broth (more if you like the soup more liquid)
  • One 15-ounce can black beans, drained and rinsed
  • One 10-ounce can diced tomatoes with green chiles, such as Ro*tel
  • 4 ounces tomato paste
  • 1 medium onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)
  • 1/2 lime, juiced
  • Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves




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