15 Easy Crockpot Mexican Soup Recipes for Authentic Flavors & Family Dinners

Okay, so I’m here to share some of the best Mexican crockpot soup recipes that will seriously make your life so much easier. These are not just your average soups; we’re talking authentic Mexican food made in your crockpot—yep, all the Mexican flavors you crave without the stress. Whether you’re looking for easy dinner ideas, cheap dinners for a family, or Mexican meals for a crowd, these Mexican soup recipes authentic are here to save the day.

I love making homemade Mexican soup because it’s comforting, hearty, and perfect for Mexican cold weather food. Plus, they’re super easy to throw together in your crockpot—so you can get back to doing life as a busy mom of three (or whatever your vibe is). If you’re hunting for some spicy Mexican soup recipes or Mexican stew ideas, these are totally what you need. Whether you need a Mexican food pot luck idea, a Mexican dinner idea, or a slow cooker Mexican recipe, you’re in the right place.

These one-pot Mexican recipes are all about bringing that real Mexican food right to your table with minimal work. So get ready for these authentic Mexican food recipes soups and let’s dig in!

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1. Crockpot Chicken Tortilla Soup

This is the soup I make when I want something warm, spicy, and super easy. It’s got shredded chicken, beans, corn, and all the good stuff, simmered in a flavorful broth. The best part? You just throw everything in the crockpot, and boom—dinner is done. Plus, my kids love adding their own toppings, which makes it fun. It’s like taco night, but in a bowl!

Servings: 6
Prep Time: 10 min
Cook Time: 6-8 hours

Ingredients

• 2 boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (14 oz) can diced tomatoes with green chilies
• 4 cups chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 lime, juiced
• 1 cup shredded cheese (for topping)
• 1 avocado, sliced (for topping)
• Tortilla strips (for topping)

Instructions

1. Throw everything except the lime juice and toppings into the crockpot. Give it a quick stir.
2. Cook on low for 6-8 hours or high for 4 hours.
3. About 30 minutes before serving, shred the chicken with two forks and mix it back into the soup. Squeeze in that lime juice for some extra flavor.
4. Serve hot with cheese, avocado, and crunchy tortilla strips on top. My kids always go for extra cheese, no shame.

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2. Slow Cooker Black Bean Soup

This one’s for my veggie lovers! It’s hearty, packed with protein, and crazy easy to make. Just dump and go—seriously. Plus, it’s the perfect excuse to eat a big ol’ bowl of tortilla chips on the side.

Servings: 6
Prep Time: 10 min
Cook Time: 6-8 hours

Ingredients

• 2 (15 oz) cans black beans, drained and rinsed
• 1 (14 oz) can diced tomatoes
• 3 cups vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp lime juice
• ½ cup chopped cilantro (optional)

Instructions

1. Toss everything into the crockpot. No need to overthink it.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Blend about half of the soup with an immersion blender (or just mash it up with a spoon) to make it thick and creamy.
4. Stir in lime juice, top with cilantro if you’re feeling fancy, and serve with tortilla chips. Done and done!

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3. Crockpot Mexican Street Corn Soup

You guys, this one tastes just like that cheesy, spicy street corn you get at food trucks, but in soup form! It’s creamy, it’s spicy, and it’s got the perfect crunch. Plus, no need to stand by a grill—just dump everything in the crockpot and let it do its thing. The corn adds that sweet, savory vibe, and the cheese? Yes, please!

Servings: 6
Prep Time: 10 min
Cook Time: 6-8 hours

Ingredients

• 4 cups frozen corn
• 2 cups chicken broth
• 1 cup heavy cream
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• 1 cup shredded mozzarella cheese
• 1 cup crumbled cotija cheese
• 1 lime, juiced
• Fresh cilantro, chopped (for garnish)

Instructions

1. Add all ingredients except the lime juice, cilantro, and cheeses to the crockpot.
2. Cook on low for 6-8 hours or high for 4 hours.
3. About 30 minutes before serving, stir in the shredded mozzarella and cotija cheese.
4. Squeeze in lime juice, sprinkle with cilantro, and enjoy the creamy, cheesy goodness. I usually serve it with extra lime wedges for that extra tangy kick!

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4. Slow Cooker Enchilada Soup

If you’re obsessed with enchiladas but don’t feel like rolling tortillas, this is your new best friend. You get all the enchilada flavor—without the hassle. My kids can’t get enough of this one, especially when they pile on the cheese and sour cream.

Servings: 6
Prep Time: 10 min
Cook Time: 6-8 hours

Ingredients

• 2 chicken breasts, boneless and skinless
• 1 (15 oz) can red enchilada sauce
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (14 oz) can diced tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1½ cups chicken broth
• 1 cup shredded cheddar cheese (for topping)
• Sour cream (for topping)
• Tortilla chips (for topping)

Instructions

1. Dump everything (except toppings) into the crockpot. Stir it up a little bit.
2. Cook on low for 6-8 hours or high for 4 hours.
3. About 30 minutes before serving, shred the chicken and stir it back in.
4. Serve with shredded cheddar, a dollop of sour cream, and tortilla chips on the side. So easy, so good!

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5. Crockpot Chicken Fajita Soup

Who says you need a skillet to make fajitas? With this soup, you get all the fajita flavors without the mess. My kids always want to add extra toppings like guac, sour cream, and cheese—so I let them go wild. It’s basically taco night in a bowl!

Servings: 6
Prep Time: 10 min
Cook Time: 6-8 hours

Ingredients

• 2 chicken breasts, boneless and skinless
• 1 bell pepper, sliced
• 1 red onion, sliced
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14 oz) can corn, drained
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• ½ tsp garlic powder
• 1 tsp lime juice
• Sour cream (for topping)
• Shredded cheese (for topping)
• Tortilla chips (for topping)

Instructions

1. Add everything (except toppings) into the crockpot.
2. Cook on low for 6-8 hours or high for 4 hours.
3. Shred the chicken about 30 minutes before serving and stir it in.
4. Serve hot with all the toppings—cheese, sour cream, and tortilla chips!

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6. Slow Cooker Pozole Verde (Chicken)

I love making this dish when I want something a little different. Pozole Verde is full of rich, tangy flavor from the tomatillos and green chilies. Plus, it’s a hit with my family every time I make it! It’s a warm, comforting soup that’s perfect for any chilly day.

Servings: 6
Prep Time: 15 min
Cook Time: 6-8 hours

Ingredients

• 2 chicken breasts, boneless and skinless
• 1 (15 oz) can hominy, drained
• 1 lb tomatillos, husked and chopped
• 1 (4 oz) can green chilies
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• Lime wedges (for serving)

Instructions

1. Place chicken, hominy, tomatillos, green chilies, onion, garlic, and spices into the crockpot.
2. Pour in chicken broth and stir.
3. Cook on low for 6-8 hours or high for 4 hours.
4. About 30 minutes before serving, shred the chicken and stir it back in.
5. Serve with fresh cilantro and lime wedges on the side. My kids love squeezing the lime for an extra burst of flavor!

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7. Crockpot Taco Soup (Beef or Chicken)

This is the ultimate easy taco soup! It’s basically like taco filling, but in a cozy, soupy form. Whether you use beef or chicken, it’s packed with all the taco spices and flavors that make it a family favorite. Serve it with chips, cheese, and sour cream, and you’ve got a dinner that’ll make everyone happy.

Servings: 6
Prep Time: 10 min
Cook Time: 6-8 hours

Ingredients

• 1 lb ground beef or 2 chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (14 oz) can diced tomatoes
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• Salt and pepper to taste
• Shredded cheddar cheese (for topping)
• Sour cream (for topping)
• Tortilla chips (for topping)

Instructions

1. Brown the ground beef in a skillet (if using) or just toss the chicken breasts into the crockpot.
2. Add all the remaining ingredients to the crockpot. Stir it up a bit.
3. Cook on low for 6-8 hours or high for 4 hours.
4. About 30 minutes before serving, shred the chicken if you went with that option, and mix it back into the soup.
5. Serve with shredded cheese, a dollop of sour cream, and tortilla chips on the side!

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8. Slow Cooker Sopa de Albóndigas (Mexican Meatball Soup)

If you want a soup that feels like a big hug, this is it. Sopa de Albóndigas is a Mexican meatball soup that’s full of flavor and packed with tender little meatballs. It’s one of those meals that everyone loves and that warms you up from the inside out. Plus, my kids love dipping bread in the broth.

Servings: 6
Prep Time: 15 min
Cook Time: 6-8 hours

Ingredients

• 1 lb ground beef or turkey
• 1 small onion, diced
• 1 small zucchini, chopped
• 1 (15 oz) can diced tomatoes
• 4 cups beef or chicken broth
• 1 cup uncooked rice
• 1 egg
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions

1. In a bowl, mix together the ground meat, egg, onion, garlic powder, cumin, oregano, paprika, salt, and pepper. Form into small meatballs.
2. Place meatballs into the crockpot, along with the zucchini, diced tomatoes, rice, and broth.
3. Cook on low for 6-8 hours or high for 4 hours.
4. Serve with fresh cilantro on top for extra flavor!

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9. Crockpot Green Chile Chicken Soup

This soup is packed with green chiles and tons of flavor. It’s light but still super satisfying—perfect for those busy nights when you need a quick dinner. It’s also a great way to use up leftover chicken. I love to top it with a little cheese and some fresh cilantro to bring it all together.

Servings: 6
Prep Time: 10 min
Cook Time: 6-8 hours

Ingredients

• 2 chicken breasts, boneless and skinless
• 1 (4 oz) can green chilies
• 1 (14 oz) can diced tomatoes
• 4 cups chicken broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp oregano
• 1 cup corn (frozen or canned)
• Fresh cilantro (for garnish)
• Shredded cheese (for topping)

Instructions

1. Place chicken breasts, green chilies, tomatoes, onion, garlic, spices, and broth into the crockpot.
2. Cook on low for 6-8 hours or high for 4 hours.
3. About 30 minutes before serving, shred the chicken and stir it back into the soup.
4. Serve with shredded cheese and fresh cilantro!

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10. Slow Cooker Vegetarian Mexican Soup

Okay, this one is for the veggie lovers who don’t want to miss out on the bold, delicious flavors of Mexican food. It’s packed with beans, corn, and all the right spices. You can serve this up with some chips or avocado on top, and it’s a meal that’ll leave everyone full and happy.

Servings: 6
Prep Time: 10 min
Cook Time: 6-8 hours

Ingredients

• 2 (15 oz) cans black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (14 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp paprika
• 1 tsp lime juice
• Fresh cilantro (for garnish)
• Sliced avocado (for topping)

Instructions

1. Add everything except for the lime juice, cilantro, and avocado to the crockpot.
2. Cook on low for 6-8 hours or high for 4 hours.
3. About 30 minutes before serving, squeeze in the lime juice and stir.
4. Serve with fresh cilantro and slices of avocado on top for a creamy, fresh kick.

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11. Crockpot Charro Bean Soup

Charro beans are such a comforting, hearty dish, and this version skips the meat but still brings all the flavor. It’s loaded with beans, tomatoes, and a variety of spices that make it a perfect side dish or main course. My kids love it when I add a little extra cilantro and squeeze lime over the top—it really makes the flavors pop!

Servings: 6
Prep Time: 10 min
Cook Time: 6-8 hours

Ingredients

• 2 cups dried pinto beans, rinsed
• 1 (14 oz) can diced tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp oregano
• 1 lime, juiced
• Fresh cilantro (for garnish)

Instructions

1. Place all ingredients into the crockpot. Stir it up.
2. Cook on low for 6-8 hours or high for 4 hours, until beans are tender.
3. Squeeze in lime juice just before serving and top with fresh cilantro. Serve as a side or a main dish—it’s hearty either way!

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12. Slow Cooker Caldo de Pollo (Mexican Chicken Soup)

This classic Mexican chicken soup is a family favorite. It’s so comforting, especially on a cold day! The chicken is super tender, and the broth is packed with fresh veggies. You can throw in a bunch of different veggies (carrots, zucchini, potatoes), and it’s always delicious.

Servings: 6
Prep Time: 10 min
Cook Time: 6-8 hours

Ingredients

• 2 chicken breasts, bone-in (for extra flavor)
• 4 cups chicken broth
• 2 carrots, chopped
• 2 potatoes, peeled and cubed
• 1 zucchini, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp oregano
• 1 lime, juiced
• Fresh cilantro (for garnish)

Instructions

1. Place chicken, broth, carrots, potatoes, zucchini, onion, garlic, and spices into the crockpot.
2. Cook on low for 6-8 hours or high for 4 hours.
3. Remove chicken, shred it, and return to the soup.
4. Squeeze in lime juice, garnish with cilantro, and serve hot! This soup is a total comfort meal for the whole family.

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13. Crockpot Spicy Pinto Bean Soup

If you like it spicy, this one’s for you. Spicy pinto bean soup is perfect for those chilly evenings when you want something warm with a little kick. My kids like it mild, but I go a little heavier on the chili powder to spice things up! It’s super filling and easy to throw together.

Servings: 6
Prep Time: 10 min
Cook Time: 6-8 hours

Ingredients

• 2 cups dried pinto beans, rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp cayenne pepper (optional, for extra heat)
• 1 lime, juiced
• Fresh cilantro (for garnish)

Instructions

1. Add all ingredients except lime juice and cilantro to the crockpot.
2. Cook on low for 6-8 hours or high for 4 hours, until beans are tender.
3. Squeeze in lime juice before serving and top with cilantro for some fresh flavor. This soup is perfect with a side of tortilla chips!

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14. Slow Cooker Mexican Quinoa Soup

If you want something hearty but a little lighter, this Mexican quinoa soup is a game-changer. It’s a great way to sneak in some extra protein with the quinoa and beans, and it’s so easy to make! Plus, my kids love it when I sprinkle cheese on top.

Servings: 6
Prep Time: 10 min
Cook Time: 6-8 hours

Ingredients

• 1 cup quinoa, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (14 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp paprika
• 1 lime, juiced
• Shredded cheese (for topping)

Instructions

1. Add quinoa, beans, corn, tomatoes, broth, onion, garlic, and spices to the crockpot. Stir it up.
2. Cook on low for 6-8 hours or high for 4 hours.
3. Just before serving, squeeze in lime juice and top with shredded cheese. This one’s super filling and perfect for a light but cozy meal!

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15. Crockpot Salsa Verde Chicken Soup

This salsa verde chicken soup is zesty and fresh with just the right amount of heat. The salsa verde adds a ton of flavor, and the chicken is perfectly tender. It’s so easy to make and perfect for any time of year! My kids love it with a bit of sour cream and tortilla chips on top.

Servings: 6
Prep Time: 10 min
Cook Time: 6-8 hours

Ingredients

• 2 chicken breasts, boneless and skinless
• 1 (16 oz) jar salsa verde
• 4 cups chicken broth
• 1 (14 oz) can corn, drained
• 1 (15 oz) can black beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 lime, juiced
• Sour cream (for topping)
• Tortilla chips (for topping)

Instructions

1. Add chicken, salsa verde, broth, beans, corn, onion, garlic, and spices to the crockpot.
2. Cook on low for 6-8 hours or high for 4 hours.
3. Shred the chicken about 30 minutes before serving and stir it back in.
4. Serve with sour cream and tortilla chips for the ultimate crunch!

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So there you have it, 15 authentic Mexican soup recipes that will totally make your weeknight dinners easier, tastier, and way more exciting! From crockpot Mexican soups to Mexican stew, these one-pot Mexican recipes are perfect for any day of the week—whether you’re in need of cheap dinners for a family, Mexican meals for a crowd, or easy dinner ideas. And trust me, these soups are packed with all the Mexican flavors you love, so you’ll feel like you’re getting a warm hug with every bite.

These slow cooker Mexican recipes bring the heat and flavor of real Mexican food right into your home, without all the hassle. Whether you’re making a big pot for the family or bringing something yummy to a Mexican food pot luck, these soups are guaranteed to be a hit. So grab your crockpot and get ready to dive into these spicy Mexican soup recipes and homemade Mexican soup that’ll have you coming back for more.