Comforting Mexican Soup (Print Version)
# Ingredients:
01 -
⅓ cup of heavy cream.
02 -
A pinch of salt and a dash of pepper for flavor.
03 -
2½ cups of chicken broth with reduced sodium.
04 -
A 15-ounce can of diced tomatoes, including the liquid.
05 -
One 10-ounce can of Rotel diced tomatoes with green chilies, keep the liquid.
06 -
15 ounces of corn, drained.
07 -
15 ounces of black beans, washed and drained.
08 -
1 (1-ounce) packet of seasoning mix for tacos.
09 -
2 pounds of chicken breasts, no skin and no bones.
10 -
½ cup of cheddar cheese, shredded.
11 -
Two 10-ounce cans of red enchilada sauce.
# Instructions:
01 -
Toss the chicken into the slow cooker and sprinkle it generously with the taco seasoning mix.
02 -
Pour in the red enchilada sauce, chicken broth, corn, black beans, diced tomatoes, and Rotel with chilies. Put the lid on and let it cook on low for 4 to 6 hours until the chicken softens.
03 -
Pull the chicken out of the cooker, shred it with forks, then toss it back in and stir well.
04 -
Drop in the cheddar and the heavy cream, then cover it again until the cheese is gooey and melted.
05 -
Right before serving, sprinkle in some salt and pepper if needed.
# Notes:
01 -
This cozy dish is packed with bold flavors and takes almost no effort to make.
02 -
For a lighter version, swap the heavy cream with half-and-half.
03 -
Top it your way—try sour cream, avocado, or crispy tortilla strips for texture and taste.