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Simple Cooking Tips
- Use boneless, skinless chicken thighs for juicier meat.
- Add a squeeze of fresh lime juice at the end for a bright, fresh taste.
- If you like it spicier, include a diced jalapeño or a pinch of cayenne pepper.
Ingredients 0/11
Why This Dish Is Amazing
This soup is comforting and full of flavor with minimal effort. It’s perfect for busy days when you want something hearty and warm. Plus, using a slow cooker means you can set it and forget it until mealtime.
Directions
Tos the chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, chopped onion, taco seasoning, and jalapeno into your slow cooker. Nestle the whole chicken breasts right on top. Cook everything on low for about 5 to 6 hours, until the chicken is cooked through and an instant-read thermometer hits 165°F. Take the chicken out and shred it with two forks, then stir it back into the soup. Let it keep cooking on low for another hour or two to let those flavors really meld together. Finally, stir in some fresh cilantro and let it cook for about 15 more minutes before serving.
75
people cooked this recipe
How To Present This Dish
Serve with a dollop of sour cream or Greek yogurt and a sprinkle of shredded cheese. Fresh cilantro and crushed tortilla chips add great texture and flavor. Cornbread or warm tortillas make excellent side options.
Refrigeration Tips
Store leftovers in an airtight container in the fridge for up to 4 days. The soup thickens as it cools, so add a splash of broth or water when reheating. It also freezes well for up to 3 months—thaw overnight in the fridge before warming.
Frequently Asked Questions
Can I use fresh chicken instead of frozen for this soup?
Yes, fresh chicken breasts work fine; just adjust the cooking time as needed until they reach 165°F.
What can I substitute for the pale ale in the recipe?
You can replace pale ale with chicken broth or a mild beer if you prefer no alcohol.
How spicy is the soup with one jalapeno?
It adds a mild to moderate heat, but you can reduce or omit it for less spice.
Can I make this recipe in a regular pot on the stove?
Yes, simmer all ingredients on low heat for about 1 to 2 hours until chicken is cooked and flavors meld.
Is it necessary to shred the chicken before adding it back?
Shredding helps distribute the chicken evenly and improves texture, but you can leave it whole if preferred.
Can I freeze leftovers of this soup?
Yes, store in an airtight container and freeze for up to 3 months; thaw overnight before reheating.
What can I use instead of red enchilada sauce?
You can substitute with salsa roja or a combination of tomato sauce and chili powder.
How do I make the soup less thick or more brothy?
Add extra chicken broth or water during cooking to reach your desired consistency.
