More Tex-Mex-Inspired Soups
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Looking for a low effort, stick-to-your-ribs, slow-cooker dinner? You've come to the right place. This Tex-Mex-inspired soup is hearty, delicious, and endlessly riffable. It's as set-it-and-forget-it as possible, and you can have it ready to serve after a long day.
What People Are Saying:
"I add two tsps of cumin, and 1 tsp of Trader Joe’s Chili-Lime Seasoning Blend, and fire roasted diced green chilies. My family LOVES this soup!! It so delicious!!" - travelbug
"Delicious weeknight meal...the leftovers taste even better the next day! Quick and easy to make. Another Fall favorite recipie to add to my list!" - strandkk
Best part about this recipe? The only "prep" you have to do is chop the onions and chicken. Stir everything except the cheese and cream (and toppings) in your slow cooker, heat it to High, and let it hang out for 3 hours. It's as easy as that!
To be sure the chicken is cooked through, your best bet is an instant-read thermometer; check to see if it's 165°. Take the chicken out, let it cool slightly, then shred into pieces. Stir in the cheddar cheese and cream, then cook on Low just until the cheese is melted.
The fun part: the toppings! I love some lime juice, sour cream, more cheese, and crushed chips, plus some bright fresh cilantro for color, but you do you.
This soup, without the toppings, can be made 3 days ahead. It's arguably even better if it has time to rest. Store in an airtight container and refrigerate.
yellow onion, finely chopped
boneless, skinless chicken breasts, cut into thirds
(28-oz.) can fire-roasted diced tomatoes
(19-oz.) can red enchilada sauce
(15-oz.) can black beans, drained, rinsed
(15-oz.) can corn, drained and rinsed
low-sodium chicken broth
chili powder
cumin
garlic powder
shredded cheddar, plus more for serving
heavy cream
Kosher salt (optional)
Sour cream, chopped fresh cilantro, lime wedges, and crushed tortilla chips, for serving
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