Description
A delicious and comforting Mexican chicken soup that’s easy to prepare in a slow cooker, filled with spices, tender chicken, and wholesome ingredients.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (1-oz) package taco seasoning
- 2 (10-oz) cans red enchilada sauce
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can corn, drained
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
- 1 (15-oz) can diced tomatoes, undrained
- 2½ cups low-sodium chicken broth
- ½ cup shredded cheddar cheese
- ⅓ cup heavy cream
- Salt and pepper to taste
Instructions
- Place the boneless, skinless chicken breasts in a slow cooker. Sprinkle with taco seasoning.
- Add the diced tomatoes, Rotel diced tomatoes with green chiles, red enchilada sauce, black beans, corn, and chicken broth. Cover and cook on LOW heat for 4 to 6 hours, until the chicken is tender and cooked.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the crockpot and stir well.
- Add the shredded cheddar cheese and heavy cream to the soup. Cover and cook until the cheese melts completely.
- Season with salt and black pepper to taste before serving.
Notes
For enhanced flavor, consider searing the chicken before slow cooking. Adjust the spice level by adding jalapeños or more taco seasoning. For a creamier texture, double the heavy cream.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 80mg
Keywords: Mexican soup, chicken soup, comfort food, slow cooker, hearty meals