Slow Cooker Chicken Fiesta Soup

By Polly Conner
December 17, 2018

This delicious, slow cooker chicken soup is not only gluten free and dairy free (if you don’t add cheese at the end), but it freezes beautifully either before cooking or after. Packed with fresh flavor, the veggies give it that fiesta vibe that everyone will love. This easy and healthy freezer meal is great for feeding a large group of people.

Slow cooker chicken fiesta soup in a white bowl

I hesitated on sharing this recipe. I mean, don’t we have enough Mexican-inspired slow cooker meals already?

But then, just in the nick of time, Smart-Polly showed up. And she got nose to nose with Lame-Polly and asked the question, “Is there such thing as having too many slow cooker Mexican-inspired meals?” 

Smart-Polly won. 

And I’m so glad she did. Because this crock pot Chicken Fiesta Soup is amazing. And incredibly simple. And makes a lot. And freezes well. And. And. And. 

Freezer friendly chicken fiesta soup in a white bowl with sour cream

Now hear me out on something. I would have loved to make this a dump and go meal. It would have given me something else to brag about on this soup (as if it needs more, ha!). But here’s the deal. The chicken is done in 4-6 hours and the onions just aren’t. They are a little too oniony when they don’t get a jump start or the chance to cook all day. That is why we have the extra step of sauteing the onions and peppers before dumping it all in. 

BUT, if you love a good shortcut, you can toss the veggies in a little oil and microwave them for 4-5 minutes until they begin to soften. Then just toss them in the slow cooker and do your dang thang. 

Did I mention that you guys are going to love this recipe? 


Slow Cooker Chicken Fiesta Soup

  • Author: Polly
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 8-10 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican


This amazing, freezer friendly chicken soup is not only gluten free and dairy free (if you don’t add cheese at the end), but it freezes beautifully either before cooking or after. Packed with fresh flavor, the veggies give it that fiesta vibe that everyone will love. 


  • 12 tablespoons avocado oil or olive oil
  • 1 onion, diced (about 1 cup)
  • 2 bell peppers, diced (suggested: one red and one green)
  • salt and ground black pepper
  • 3 garlic cloves, minced
  • 12 pounds medium boneless, skinless chicken breast
  • 1 (28 ounce) petite diced tomatoes, juice and all (or two 14.5 ounce cans)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (11 ounce) can shoe peg corn, drained and rinsed
  • 2 cans green chilis
  • 3 cups low-sodium chicken broth
  • 23 tablespoons taco seasoning 
  • Optional toppings: diced avocado, lime wedges, sour cream or plain Greek yogurt*, shredded cheddar cheese*, sliced green onions, corn tortilla chips, hot sauce


  1. Heat oil in a large skillet over medium-high heat. Add diced onion and bell peppers, and cook until they begin to soften, about 5 minutes. Season lightly with salt and pepper while they cook. Stir in the garlic during the last 30-60 seconds. (Freezing instructions begin here.)
  2. Add the veggie mixture, chicken, tomatoes, black beans, pinto beans, corn, green chilis, chicken broth, and taco seasoning to the slow cooker. Stir until combined.
  3. Cover and cook on low for 4-6 hours, or until cooked through. (Chicken is done when it has no more pink inside and/or registers 165°F internally.)
  4. Remove the chicken to a cutting board and shred with two forks or chop into bite-sized pieces. Stir it back into the soup.
  5. Taste and adjust salt and pepper amounts. Serve warm, topped with your favorite suggested toppings.


Freeze For Later: Follow Step 1. Add cooked, cooled veggies and all other ingredients (except the optional toppings) to one or two gallon-sized freezer bags or containers. Seal and freeze. Prepare From Frozen: Note: You will need your favorite optional toppings to make this meal. Thaw. Follow Steps 2-5.


Spoon full of chicken fiesta soup

Lastly, it’s worth mentioning that as we were testing recipes for our cookbook, From Freezer to Cooker, we have learned that not all slow cookers are created equal. Some cook hot and fast while others are low and slow. Based on the recommendation of America’s Test Kitchen, we use a Kitchen Aid Brand. You can find the exact one we use in our Kitchen Favorites. 

If you are digging this Slow Cooker recipe, you’ll love our roundup of 101+ Slow Cooker Freezer Meals. Hop over and snag some more recipe ideas!

101 Real Food Slow Cooker Freezer Meals - Your life just got easier and healthier with this list of the best whole foods freezer meals for the slow cooker. Enjoy these real food crockpot recipes today or freeze for later.

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5 replies
    • Rachel Tiemeyer says:

      Hi Joan. Actually this recipes works either way. We recommend freezing before most of the time because your meal will come out tasting fresh. But, we’ve found that soups (without pasta) do fine after they have been cooked. I hope that helps.