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Mexican Comfort Recipe

Mexican Comfort Recipe
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★★★★★

4.8 from 7 reviews

A hearty and flavorful Mexican-inspired slow cooker chicken soup combining tender chicken breasts, black beans, corn, tomatoes, and a rich blend of spices simmered in enchilada sauce and chicken broth, finished with creamy cheddar cheese and heavy cream for a comforting meal.

Ingredients

Scale

Chicken and Seasoning

  • 2 lbs boneless, skinless chicken breasts
  • 1 (1-oz) package taco seasoning

Vegetables and Sauces

  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (15-oz) can corn, drained
  • 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
  • 1 (15-oz) can diced tomatoes, undrained
  • 2 (10-oz) cans red enchilada sauce
  • 2½ cups low-sodium chicken broth

Dairy

  • ½ cup shredded cheddar cheese
  • ⅓ cup heavy cream

Seasoning

  • Salt and pepper to taste

Instructions

  1. Prepare Chicken: Place the boneless, skinless chicken breasts into the slow cooker and evenly sprinkle the taco seasoning over the chicken to infuse flavor.
  2. Add Ingredients: Pour in the diced tomatoes, Rotel diced tomatoes with green chilies, red enchilada sauce, black beans, corn, and chicken broth. Stir gently to combine all ingredients.
  3. Cook Soup: Cover the slow cooker and cook on LOW heat for 4 to 6 hours, allowing the chicken to become tender and absorb the flavors of the broth and spices.
  4. Shred Chicken: Carefully remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back to the slow cooker and stir well to distribute it evenly.
  5. Add Dairy: Stir in the shredded cheddar cheese and heavy cream. Cover again and cook until the cheese is fully melted and the soup is creamy, about 10-15 minutes.
  6. Season and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Serve warm for a comforting meal.

Notes

  • For a spicier kick, add extra diced jalapeños or a dash of hot sauce.
  • To reduce calories, substitute heavy cream with half-and-half or evaporated milk.
  • Serve with warm corn tortillas or tortilla chips for added texture.
  • Leftovers can be refrigerated up to 3 days or frozen for up to 2 months.
  • This recipe is naturally gluten free but always check seasoning labels to confirm.

Nutrition

Keywords: Mexican chicken soup, slow cooker, enchilada sauce, black bean soup, comfort food

Find it online: https://yumwithmia.com/mexican-comfort-recipe/