Prep Time: 10 mins | Cook Time: 10 hrs 15 mins | Total Time: 10 hrs 25 mins | Yield: 6 Servings
It is my pleasure to share with you this recipe I learned! Last week, I was browsing the internet for a new recipe, and I am so happy that I have stumbled upon this. A very delicious soup that will not only satisfy all your cravings but will also feed your soul! Try this recipe now and prepare to fall in love. Have a blessed day, friends, and I hope you are all well today. Don’t forget to share this with your peers as well. I’m sure that they are going to love it as much as we do. Enjoy!
Ingredients:
1 lb. chicken breasts
1 medium onion diced
2 cloves garlic minced
1 15 oz. can beef or chicken broth
1 c water
1 15 oz. can corn undrained
1 15 oz. can diced tomatoes and green chiles undrained
1 11 oz. can enchilada sauce
1 packet taco seasoning
½ tsp chilli powder
salt and pepper to taste
shredded cheese for topping
crunchy tortilla strips for topping
Directions:
Arrange the chicken breasts in a 5-quart crockpot.
Sprinkle salt and pepper over the chicken.
Add the minced garlic and onion slices over the chicken.
Add water, corn, tomato slices, enchilada sauce, broth, chilli powder, and taco seasoning. Stir everything until well combined.
Cover the pot with the lid and cook for 8 to 10 hours on a low setting.
15 minutes before the cooking time ends, shred the chicken breasts into small pieces. Stir again until well mixed.
Cook for 15 more minutes.
Garnish each serving with shredded cheese.
Serve with crispy tortilla chips. Enjoy!
Notes:
You can add beans if you prefer. I sometimes add black beans. They taste awesome with this soup.
Nutrition Facts:
Calories: 495kcal | Carbohydrates: 72g | Protein: 26g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 77mg | Sodium: 1708mg | Potassium: 346mg | Fiber: 2g | Sugar: 63g | Vitamin A: 1245IU | Vitamin C: 4.6mg | Calcium: 197mg | Iron: 1.3mg
Ingredients
- 1 lb. chicken breasts
- 1 medium onion diced
- 2 cloves garlic minced
- 1 15 oz. can beef or chicken broth
- 1 c water
- 1 15 oz. can corn undrained
- 1 15 oz. can diced tomatoes and green chiles undrained
- 1 11 oz. can enchilada sauce
- 1 packet taco seasoning
- ½ tsp chilli powder
- salt and pepper to taste
- shredded cheese for topping
- crunchy tortilla strips for topping
Instructions
Arrange the chicken breasts in a 5-quart crockpot.
Sprinkle salt and pepper over the chicken.
Add the minced garlic and onion slices over the chicken.
Add water, corn, tomato slices, enchilada sauce, broth, chilli powder, and taco seasoning. Stir everything until well combined.
Cover the pot with the lid and cook for 8 to 10 hours on a low setting.
15 minutes before the cooking time ends, shred the chicken breasts into small pieces. Stir again until well mixed.
Cook for 15 more minutes.
Garnish each serving with shredded cheese.
Serve with crispy tortilla chips. Enjoy!
Notes
You can add beans if you prefer. I sometimes add black beans. They taste awesome with this soup. Nutrition Facts: Calories: 495kcal | Carbohydrates: 72g | Protein: 26g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 77mg | Sodium: 1708mg | Potassium: 346mg | Fiber: 2g | Sugar: 63g | Vitamin A: 1245IU | Vitamin C: 4.6mg | Calcium: 197mg | Iron: 1.3mg
