June 17, 2016

Mexican Chicken Soup

Light, summery soups are a staple of my summer menu. Combining broth, herbs, chicken and fresh veggies creates a delightful dish that is isn't too heavy for the hot days. My current favorite is Mexican chicken soup. I throw everything together in the slow cooker in about 20 minutes (depending how fast I chop and peel the veggies), then let is simmer in there all day. It keeps the house cooler since I don't have to get the oven or stove heated up. I stay cooler, too, since I'm not standing over that stove roasting myself. Any leftovers I send with A for his lunches or freeze for even quicker meals.

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This light, fresh soup has green and yellow squash, cilantro, chicken, green beans, potatoes and carrots. The cilantro is what really brings out that Mexican-inspired flavor. It's not a heavily flavored soup, the cilantro and veggies are really the star.

If you're looking for an awesome slow cooker, I totally recommend the CrockPot 6-quart programmable cook and carry. I love mine. It is big enough to fit a big batch of soup, chili, a large piece of meat or a whole chicken. Even if you don't plan on travelling with it (I don't) it's a great gadget to have in the kitchen. I've found it cooks things quickly and evenly. The controls are all programmable, you can select high or low heat and for what time, then it'll switch over to warm once it's done. It's easy to clean, too. I went through so many options when searching for a new slow cooker and am thrilled I got this one. The price is great, too. Many others cost much, much more for the same or similar features. My last CrockPot slow cooker is still working great, the only problem was it's too small now that I have more people to cook for. It was a pre-kid purchase. I look forward to using this new one for many years, too. You can check it out via the affiliate link below.

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Summer Mexican Chicken Soup

by The Stay-at-Home Life
Prep Time: 20 minutes
Cook Time: 4 hours on high
Keywords: slow-cooker entree soup/stew low calorie low-carb low-sodium chicken squash cilantro American Mexican fall spring summer winter

Ingredients (8 generous servings)
  • 8 cups chicken broth, unsalted
  • 2 green squash
  • 1 yellow squash
  • 4 medium potatoes
  • 8 large carrots
  • 4 large chicken breasts
  • 1 bag green beans (I prefer Italian cut)
  • 8 sprigs of cilantro or to taste
  • Salt and pepper to taste
Peel and cut carrots and squash
Cut potatoes
Pull leaves off cilantro sprigs and chop into small pieces
Add all ingredients to slow cooker
Cook on low for 5 hours
Tear apart chicken and cook for 1 hour longer

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  1. That sounds light and delicious! I need a good summer soup (or really any soup besides chicken noodle)!

  2. I wouldn't have thought about making soup in the summer, but this sounds delicious! Great idea. The ingredients sound very seasonal.

  3. Looks great. What a good idea to make it in the slow cooker!

  4. This looks so tasty. I love soups and stews in the Summer. Mostly because I can use my crock pot and don't have to spend a ton of time in the kitchen.

  5. That looks really good! I always had it in my head that soup is a winter or fall dish. I guess because it warms you up but it makes sense now especially if you do it in the crock pot. I hate turning on the oven or standing over the stove when I'm already so hot. I'll have to give this a try!


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