Description
This Slow Cooker Tex-Mex Chicken Soup is a fantastic blend of bold flavors and comforting textures, perfect for chilly days or when you want an easy, fuss-free meal. The combination of spicy Rotel tomatoes, tender chicken, black beans, and corn creates a hearty and filling soup that’s rich with Tex-Mex flair.
Ingredients
1 cup Pace Picante Sauce
2 (10.5-ounce) cans condensed cream of chicken soup
1 can Rotel tomatoes and green chiles
1 (15-ounce) can black beans, drained and rinsed
1 1/2 cups canned or frozen corn
1 teaspoon cumin
1 teaspoon hot sauce
1 1/3 cups water
2 boneless, skinless chicken breasts, cut in half
4 corn tortillas, cut into strips
1 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
Sour cream and olives for serving (optional)
Instructions
In a 6-quart slow cooker, combine the Pace Picante Sauce, cream of chicken soup, Rotel tomatoes, black beans, corn, cumin, hot sauce, and water. Stir well.
Add the chicken breasts to the slow cooker, ensuring they are submerged in the mixture.
Cover and cook on LOW for 4 hours.
Once the cooking time is complete, shred the chicken using two forks.
Add the tortilla strips and cheddar cheese to the soup, stir to combine, and cook for an additional 15 minutes on LOW.
Stir in the fresh cilantro just before serving.
Optionally, garnish with sour cream and olives for added flavor.
- Prep Time: 10 minutes
- Cook Time: 4 hours 15 minutes
Nutrition
- Calories: 310