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chipotle chicken burrito bowl soup in white bowls with a bowl of salsa
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Slow Cooker Chipotle Chicken Burrito Bowl Soup

No need to keep wasting money on takeout! This Slow Cooker Chipotle Chicken Burrito Bowl Soup is super easy to make and healthier than traditional rice bowls.  Perfect for family dinners this fall!
Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6
Calories 303kcal

Ingredients

  • 1 pound boneless skinless chicken thighs
  • 15 oz canned pinto beans, drained and rinsed
  • 16 oz frozen sweet corn kernels
  • 1 jalapeno pepper, seeded and diced
  • ¼ cup diced red onion
  • juice from one lime
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried cilantro
  • 1 teaspoon cumin
  • ½ - 1 teaspoon chipotle chili powder depending on how much spice you prefer
  • ½ teaspoon Mexican oregano
  • 5 cups chicken broth
  • 1 cup premium instant rice
  • 1 cup fresh salsa
  • 8 oz prepared guacamole
  • 8 oz tortilla chip
  • 2 cups shredded monterrey jack cheese

Instructions

  • Add chicken, beans, corn, onion, pepper, lime juice and seasonings to slow cooker along with broth
  • Cover and cook on high for 3-4 hours or low for 6-8
  • Add rice and return slow cooker to high heat
  • Let heat through with rice for 10 - 15 minutes or until tender
  • Shred chicken in slow cooker using forks (Or remove, shred and return)
  • Top bowls of soup with guacamole, salsa, cheese, chips or as desired

Notes

Nutrition is calculated on base recipe only. Adding chips, guacamole, etc. will change the nutrition based on what you use.

Nutrition

Calories: 303kcal | Carbohydrates: 40g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 473mg | Potassium: 705mg | Fiber: 6g | Sugar: 4g | Vitamin A: 333IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 4mg