Mexican Chicken Soup
Flavorful slow-cooked chicken soup with beans, corn, and Tex-Mex toppings.
Ingredients
- 2 chicken breasts, optionally frozen
- 1 can black beans
- 1 can corn
- 1 large can diced tomatoes
- 1/2 small can tomato paste
- 1 cup salsa
- 2 litres chicken stock
- 1 package taco seasoning
- 1 package Tex-Mex cheese
- 1 small container sour cream
- 1/4 bag tortilla chips, crushed
Tools
- instant-pot or slow cooker
- Forks for shredding
- Measuring cups
- Ladle
Directions
Slow cook the soup
Add the taco seasoning, black beans, corn, diced tomatoes, tomato paste, salsa, chicken breasts, and chicken stock to the pot. Cook on high using the slow cook setting for 5 hours.
Shred the chicken
Remove the chicken from the pot and shred it using forks. Return the shredded chicken back into the soup and stir.
Serve
Ladle into bowls and top with sour cream, Tex-Mex cheese, and crushed tortilla chips.
Notes
- Frozen chicken works fine since it cooks low and slow.
- Adjust thickness by adding more stock if needed.
- Add fresh cilantro or lime juice for extra brightness.