Even though warmer weather is almost upon us, we still get those chilly nights that call for a nice warm cup of soup. I’ve seen this enchilada-inspired soup all over my social media. I thought I would share this recipe since it’s almost Cinco de Mayo.
It is the easiest recipe. Even if you’re not the best cook, there’s no way to mess this up! All you need is a crockpot and a few ingredients you may already have on hand. You can double the ingredients if you need to make more servings. The toppings are my favorite part of this recipe. You can use whatever you’d put on a taco as toppings once the soup is in your bowl.
It’s so easy and delicious that even my three-year-old loves it! It’s a great recipe to have on hand when you’re busy and want to make a deliciously hearty meal for your family.
Prep Time: 5 minutes
Cook Time: 4 hours
Serves: 5 people
Ingredients:
- 2lbs chicken breast
- 3 TBSP Taco seasoning
- 15oz enchilada sauce (Siete or Trader Joe’s enchilada sauce are my favorites)
- 4oz can diced green chiles
- 15oz can black beans (you can use whatever beans you like)
- 15oz can sweet whole kernel corn
- 1 cup of chicken broth
Extra toppings once the soup is in your bowl:
- Shredded cheese
- Sour cream
- Cilantro
- Avocado
- Tortilla chips
Instructions:
- Put your chicken breast in the crockpot. Add a generous amount of taco seasoning.
- Add the enchilada sauce, green chilies, corn (entire can, do not drain), black beans (drained and rinsed), and chicken broth.
- Set crockpot to high and cook for four hours.
- Once the chicken is cooked, put it on a plate to shred. You can shred the chicken using two forks or a meat chopper if you have one. Then, place it back in the crockpot.
- Pour the soup into a bowl and add your favorite toppings.
