The other day I shared the chicken taco soup we were having for dinner and I was blown away by how many of you asked for the recipe. So this past weekend I made it a priority to get my act together and start cooking so I could share it with you!
This recipe might have a lot of ingredients but trust me it’s easy peasy and although you can make it in the slow cooker, you can also whip it up on the stove top- it’s totally up to you!
Ingredients:
2 boneless chicken breasts- cooked and shredded
1 can crushed tomatoes
1 can enchilada sauce
1 can condensed chicken broth
1 1/4 cup water
1 package frozen corn
1 can chopped green chile peppers
1 can black beans- rinsed and drained
1 medium onion, chopped
3 cloves garlic
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
sliced avocado
Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic in slow cooker. Pour in water, olive oil, and chicken broth, and season with cumin, chill powder, dried oregano, salt, and pepper. Stir in corn and black beans. Cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours (the longer you leave it the more flavourful it becomes!). When finished remove chicken, shred with fork, and place back in the soup.
This soup is delicious on it’s own but just like street tacos it’s all about the toppings! I love adding cheese, avocado, crushed tortilla chips, a squeeze of lime, and sometimes even a dollop of sour cream. But Josh and I both agree that the difference maker is our very simple take on a pico de gallo. All you have to do is chop and seed 2 tomatoes and combine with chopped onion and cilantro. It adds a fresh touch and yummy crunch to the soup!
Toppings:
2 tomatoes
1/2 onion
1/2 cup chopped fresh cilantro
shredded Monterey Jack cheese
lime- sliced into wedges
tortilla chips
sour cream
