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Bowl of Mexican Chicken Rice Soup Crockpot topped with avocado and cilantro on a white table

Mexican Chicken Rice Soup Crockpot

This Mexican Chicken Rice Soup Crockpot is a time-saving delight that combines tender chicken, hearty beans, and bold spices for an easy chicken rice soup you'll love!
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Prep Time 8 hours 10 minutes
Cook Time 9 hours 45 minutes
Total Time 17 hours 55 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cup dried pinto beans, soaked overnight
  • 1 1/2 lbs. boneless, skinless chicken breasts
  • 1 small white onion, diced
  • 1 (7 oz.) can fire-roasted diced chiles
  • 1 (10 oz.) can red enchilada sauce
  • 1 (14.5 oz.) can Mexican-style stewed tomatoes
  • 1 (32 oz.) box chicken broth
  • 1/4 tsp. pepper
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. cumin
  • 1 cup dry brown Minute Rice

Method
 

  1. Soak your dried pinto beans overnight in water to soften them. Just add them to a medium-sized bowl and cover with enough water. Drain before cooking.
  2. Place the soaked pinto beans, chicken, diced chiles, enchilada sauce, stewed tomatoes, chicken broth, pepper, garlic powder, oregano, and cumin into your slow cooker.
  3. Stir everything together gently, ensuring the chicken is covered. DO NOT add the Minute Rice yet.
  4. Cover the Crockpot and cook on LOW for 9 hours. Keep the lid closed during cooking—trust me, peeking will just slow things down.
  5. After 9 hours, use two forks to shred the now-tender chicken directly in the slow cooker.
  6. Add the dry brown Minute Rice to the pot and stir well. Cover and cook on LOW for another 45 minutes to let the rice cook through perfectly.
  7. Serve hot, garnished with optional toppings like fresh cilantro, diced avocado, shredded cheese, or a squeeze of lime for an extra burst of flavor.

Notes

Optional recipe notes or tips.