Slow Cooker Fiesta Chicken Soup with Zucchini and Corn

I try not to play favorites. I really do. BUT it’s hard not to favor this chicken fiesta soup, with spicy tender chicken, zucchini, summer squash and sweet corn in a rich red enchilada broth.

Everything goes into the slow cooker, and it only needs 2 to 3 hours on HIGH or 3 to 4 hours on LOW. Crank up the heat with jalapenos or leave them out, and crunch some tortilla chips on top.

The Best Fiesta Chicken Soup (Family Potluck Favorite)

When I think of slow cookers, I usually think, “I need to get that baby prepared and cookin’ first thing in the morning or it won’t be done by dinnertime.” Right? Well, good news to my fellow dinner making procrastinators! This one only needs 2 to 3 hours on HIGH or 3 to 4 hours on LOW. Any longer and your zucchini will go from crispy tender to yucky mush. Remember how we said au revoir to miserable, overcooked asparagus? Let’s give our zucchini the same fighting chance! Yes, I know how ridiculous I am.

Whenever my large family (I’m the youngest of 7) gets together, they can’t resist teasing me. Usually it has to do with healthy eating. My brother will sympathetically put a hand on my husband’s shoulder and ask if he needs a pizza. They chuckle as my “deprived” 3 year old daughter spits out root beer because she doesn’t like the “sparkley” drink. Oh, they like to mock.

BUT guess who they want bringing the main dish when it’s potluck time? This girl! This Chicken Fiesta Soup or my Classic Spaghetti or my Baked Burritos are among the most requested. AND they’re health punked each and every time. To be fair, my sisters and sisters in law are pretty healthy eaters and big fans of my recipes. And when I say big fans, I mean most likely my only fans.

Why You’ll Love This Chicken Fiesta Soup Recipe

• Quick for a slow cooker. Just 2 to 3 hours on HIGH or 3 to 4 hours on LOW.
• Spice your way. Mild, medium or really hot, depending on the jalapenos.
• Packed with vegetables. Zucchini, yellow squash, onion, tomatoes and sweet corn.
• Feeds a crowd. Serves 6 to 8, perfect for potlucks and family dinners.

Ingredients You’ll Need

Here is what goes into this fiesta chicken soup and why each one matters. Exact amounts are in the recipe card below.

• Chicken breasts: Four skinless breasts, baked first and then shredded or cut into thin strips. Baking them seasoned with olive oil, salt and pepper adds flavor and keeps the soup from getting greasy.
• Mild red enchilada sauce: A 28 ounce can makes the rich, smoky base of the broth. Make sure you get mild, since the jalapenos are where you control the heat.
• Diced tomatoes: Organic diced tomatoes, drained, add body and a little sweetness. Draining keeps the broth from getting thin, since the vegetables release liquid as they cook.
• Jalapenos: Your heat dial. MILD means no jalapenos. MEDIUM means jalapenos with no seeds. HOT, REALLY HOT, means both jalapenos with seeds. Wash your hands well after chopping them.
• Cilantro and garlic: Fresh minced cilantro and garlic give the broth a bright, savory punch.
• Chili powder, cumin, salt and pepper: Warm, earthy spices that give the soup its fiesta flavor.
• Sweet or red onion: Diced small so it softens completely in the slow cooker.
• Yellow summer squash and zucchini: Diced into even pieces. They cook to crisp tender in the short cook time, which is why this soup should not go all day.
• Frozen sweet corn: Organic sweet corn goes in straight from the freezer and adds pops of sweetness against the spice.
• For topping: Crunch some Food Should Taste Good Multigrain Chips generously over each bowl. I’m obsessed with crunching them over my chicken fiesta soup. They have fantastic ingredients, are gluten free and non GMO, and come in a million different flavors. I only recommend products that I literally have in my pantry. Well, does an empty bag on my kitchen counter count? Seriously, who keeps eating them all?

How to Make Chicken Fiesta Soup

1. Bake the chicken. Heat the oven to 400°F. Place the chicken breasts on a baking sheet, lightly coat them with olive oil and sprinkle evenly with salt and pepper. Bake thawed breasts for 20 to 30 minutes. Frozen breasts take longer, so bake until the thickest part reaches 165°F on an instant read thermometer and the juices run clear.
2. Shred it. Remove the chicken from the oven, let it rest for a few minutes so the juices settle, then shred it with two forks or cut it into thin strips. Bite sized pieces make the soup easier to eat with a spoon.
3. Build the broth. Meanwhile, in a large slow cooker, combine the enchilada sauce, tomatoes, jalapenos, cilantro, garlic, chili powder, cumin, salt and pepper. Stir well until the spices disappear into the sauce and it smells warm and smoky.
4. Add the vegetables and chicken. Add the onion, squash, zucchini, corn and baked chicken and stir well so everything is coated in the sauce.
5. Slow cook. Cook 2 to 3 hours on HIGH or 3 to 4 hours on LOW, until the soup is bubbling and the zucchini is crisp tender. Any longer and the zucchini turns mushy.
6. Serve. Ladle into bowls and crunch tortilla chips generously on top. Now go and enjoy!

Ways to Customize Fiesta Chicken Soup

• Set the heat. Go mild with no jalapenos, medium with seeded jalapenos or really hot with both jalapenos and their seeds.
• Swap the squash. Use all zucchini or all yellow squash, whichever you have on hand.
• Top it your way. Crushed multigrain tortilla chips are a must, and extra fresh cilantro adds a bright finish.
• Use leftover chicken. Already have cooked chicken breast? Shred it and skip the baking step.

Chicken Fiesta Soup FAQs

• How do I make it less spicy? Leave out the jalapenos and use mild enchilada sauce. You’ll still LOVE it, promise.
• How do I make it hotter? Use both jalapenos with the seeds for a REALLY hot soup.
• Do I have to bake the chicken first? Yes, in this recipe the chicken is fully cooked before it goes into the slow cooker. Make sure it reaches 165°F in the thickest part before shredding.
• Can I cook it longer than 4 hours? It is not recommended. Any longer and the zucchini goes from crisp tender to mushy.
• How many does it serve? This recipe serves 6 to 8 people.
• How do I store leftovers? Refrigerate leftovers in a covered container within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, 165°F.
• Can I use canned corn? Frozen sweet corn is what the recipe calls for, but drained canned corn works too and warms through in the same time.
• What should I serve with it? Multigrain tortilla chips crunched on top are a must.

Kitchen Tools for This Recipe

Chicken Fiesta Soup

Chicken fiesta soup with tender baked chicken, zucchini, yellow squash and sweet corn simmered in mild red enchilada sauce with chili powder and cumin. It cooks in just 2 to 4 hours in the slow cooker and serves 6 to 8.

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Servings 6 to 8 people

Ingredients

  

• 4 skinless chicken breasts baked and shredded or cut into thin strips
• 1 can 28 oz mild red enchilada sauce (make sure you get mild!)
• 1 can 15 oz organic diced tomatoes, drained
• 2 jalapenos finely chopped (MILD - no jalapenos. MEDIUM - jalapenos with no seeds. HOT... REALLY HOT - both jalapenos with seeds.)
• 1/4 cup minced fresh cilantro
• 2 Tbs minced garlic
• 1 Tbs chili powder
• 1 tsp cumin
• 1 tsp salt
• 1 tsp black pepper
• 1 small sweet or red onion diced
• 2 yellow summer squash diced
• 2 zucchini diced
• 2 cups frozen organic sweet corn

Instructions

 

• Heat oven to 400. Place chicken breast on baking sheets. Lightly coat with olive oil and evenly sprinkle with salt and pepper. If thawed, bake for 20 to 30 minutes. If frozen, bake for 25 to 35 minutes. Remove from oven and shredded or cut into thin chicken strips.
• Meanwhile in a large slow cooker, combine enchilada sauce, tomatoes, jalapenos, cilantro, garlic, chili powder, cumin, salt, and pepper. Stir well.
• Add onion, squash, zucchini, corn, and baked chicken. Stir well.
• Cook 2 to 3 hours on HIGH or 3 to 4 hours on LOW.

Made this soup? Leave a star rating in the recipe card and tell me how spicy you made it in the comments below. I love hearing which version wins at your potluck.

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