Looking for a low effort, stick-to-your-ribs dinner? You've come to the right place. This Tex-Mex inspired soup is hearty, delicious, and endlessly riffable. Here are some ways to switch it up:
• Swap in skinless bone-in chicken thighs for breasts for richer flavor and more tender meat. Keep in mind that chicken thighs require a longer cook time, so tack an extra hour on for a total of 4 hours on high in the slow cooker.
• Get fancy and make your enchilada sauce from scratch. It's easier than you think, and it will had a smoky complexity to your broth.
• Mix and match your favorite toppings. Try crushed Fritos, cubed avocado, roasted pumpkin seeds, pickled or fresh jalapeños, pickled red onions... whatever floats your boat.
• Make your own black beans. (Yes, we may be leaving "easy" territory. 😬) Homemade beans are more flavorful and more economical than canned beans, so if you have the time, make 'em at home!
• If you love all things spicy, add some cayenne (a pinch at a time), hot sauce, or canned chilis to your soup to kick the heat up a notch.
Made this? Let us know how it went in the comment section below!
Editor's Note: The introduction to this recipe was updated on September 30, 2020 to include more information about the dish.
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- Yields:
- 6 - 8
- Prep Time:
- 15 mins
- Total Time:
- 3 hrs 30 mins
Ingredients
- 1/2
Onion, finely chopped
- 1 tsp.
chili powder
- 1 tsp.
cumin
- 1 tsp.
garlic powder
- 1
(19-oz) can red enchilada sauce
- 1
(28-oz) can fire-roasted diced tomatoes
- 1
(15-oz) can black beans, drained and rinsed
- 1
(15-oz) can corn, drained and rinsed
- 2 lb.
boneless, skinless chicken breasts, cut into thirds
- 2 1/2 c.
chicken broth
- 1/3 c.
cheddar cheese, plus more for serving
- 1/4 c.
heavy cream
Sour cream, for serving
Chopped cilantro, for serving
Sliced lime, for serving
Crushed tortilla chips, for serving
Directions
- Step 1Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine. Set on high and cook for 3 hours, or until chicken is tender.
- Step 2 Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and heat on low until cheese is melted. Taste and season with salt if needed.
- Step 3Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.
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