Description
This Slow Cooker Chicken and Corn Soup is flavor packed with just a touch of heat. It's super easy to prep for the crockpot and only takes 4 hours to cook into the most tender, pull apart chicken.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup yellow onion, diced small
- 1 jalapeno (seeds, stems and membranes removed), diced fine
- 2 garlic cloves, peeled and minced
- 2 large chicken breasts, trimmed
- 2 teaspoons taco seasoning
- 1/2 teaspoon salt
- 10 ounce can green enchilada sauce
- 11 ounce can of CRISP corn or Mexicorn (which includes bell peppers)
- 32 ounce chicken stock
Optional toppings:
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1 tablespoon fresh cilantro, minced
- 1/2 cup tortilla strips
Instructions
- In a skillet over medium low heat on the stovetop, add in the olive oil and allow it to heat up. Toss in the onions and jalapeños and cook for 3-4 minutes until softened, stirring frequently. Add in the garlic and cook for another 2 minutes. Turn off the heat and set aside.
- Place the raw chicken into the bottom of the crockpot. Sprinkle with taco seasoning and salt. Pour in the onion mixture, then the can of green enchilada sauce and corn.
- Pour in the chicken stock and cover with lid. Cook on high heat for 4 hours.
- Carefully remove the chicken breast to a cutting board and use 2 forks to shred the chicken apart.
- Return the shredded chicken back into the slow cooker and stir to combine.
- Serve into soup bowls and top with cheese, sour cream, cilantro and tortilla strips. Enjoy!
Notes
- Sauté the vegetables first for the best results.
- Make sure to buy the crisp version of canned corn.
- When dicing the jalapeño, remove the seeds, stem, and membranes to avoid too much heat.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: crock pot
- Cuisine: Mexican