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Ingredients 0/11
Why This Dish Is Amazing
This soup is comforting and full of flavor with minimal effort. It’s perfect for busy days when you want something hearty and warm. Plus, using a slow cooker means you can set it and forget it until mealtime.
Simple Cooking Tips
- Use boneless, skinless chicken thighs for juicier meat.
- Add a squeeze of fresh lime juice at the end for a bright, fresh taste.
- If you like it spicier, include a diced jalapeño or a pinch of cayenne pepper.
- Add a squeeze of fresh lime juice at the end for a bright, fresh taste.
- If you like it spicier, include a diced jalapeño or a pinch of cayenne pepper.
Directions
Tos the chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, chopped onion, taco seasoning, and jalapeno into your slow cooker. Nestle the whole chicken breasts right on top. Cook everything on low for about 5 to 6 hours, until the chicken is cooked through and an instant-read thermometer hits 165°F. Take the chicken out and shred it with two forks, then stir it back into the soup. Let it keep cooking on low for another hour or two to let those flavors really meld together. Finally, stir in some fresh cilantro and let it cook for about 15 more minutes before serving.
How To Present This Dish
Serve with a dollop of sour cream or Greek yogurt and a sprinkle of shredded cheese. Fresh cilantro and crushed tortilla chips add great texture and flavor. Cornbread or warm tortillas make excellent side options.
Refrigeration Tips
Store leftovers in an airtight container in the fridge for up to 4 days. The soup thickens as it cools, so add a splash of broth or water when reheating. It also freezes well for up to 3 months—thaw overnight in the fridge before warming.
75
people cooked this recipe
