Mexican Comfort (Print Version)
A deliciously easy slow cooker chicken enchilada soup with tender chicken, black beans, corn, and a creamy broth.
# Ingredients:
01 -
2 lbs boneless, skinless chicken breasts.
02 -
1 (1-oz) package taco seasoning.
03 -
2 (10-oz) cans red enchilada sauce.
04 -
1 (15-oz) can black beans, drained and rinsed.
05 -
1 (15-oz) can corn, drained.
06 -
1 (10-oz) can Rotel diced tomatoes and green chilies, undrained.
07 -
1 (15-oz) can diced tomatoes, undrained.
08 -
2½ cups low-sodium chicken broth.
09 -
½ cup shredded cheddar cheese.
10 -
⅓ cup heavy cream.
11 -
Salt and pepper to taste.
# Instructions:
01 -
Place the boneless, skinless chicken breasts in a slow cooker. Sprinkle with taco seasoning.
02 -
Add 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, or until the chicken is tender and cooked.
03 -
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the crockpot and stir.
04 -
Add shredded cheddar cheese and heavy cream to the soup. Cover and cook until the cheese is melted.
05 -
Season with salt and black pepper to taste before serving.
# Notes:
01 -
This soup is perfect for a comforting, hands-off dinner that’s full of Mexican-inspired flavors.
02 -
Using heavy cream adds richness, but you can substitute with half-and-half for a lighter option.
03 -
Add extra toppings like sour cream, avocado slices, or tortilla strips for added texture and flavor.