I just got to Seattle for Thanksgiving break, and I am surprised that it is way colder (and freezing) in Seattle than in Connecticut. I feel like winter is finally here and I can’t believe that I still have not shared one of the soups that has become a part of my regular weekly meals over the last year and a half. I love this soup because a) it’s made in a slow cooker – it literally takes 10 minutes of prep, and then you can leave it in the slow cooker to cook for 6-7 hours b) it consists of some of my favorite Mexican flavors c) it’s incredibly soothing yet filling during the New England winter. Though I have been in love with the slow cooker ever since I have acquired one, this is truly one of those meals that you can prep before leaving home during the day, and come back to a find a fragrant, delicious meal waiting to be eaten!
Recipe adapted from Gimme Some Oven
- 2 boneless skinless chicken breasts (about 1 pound)
- 2 cups good-quality chicken stock
- 1 1/4 cup (or 1 10-ounce can) red enchilada sauce (my personal favorite is Rick Bayless’ Frontera Red Chile Enchilada Sauce)
- 2 (14-ounce) cans black beans, rinsed and drained
- 1 (14-ounce) can fire-roasted diced tomatoes, with juice
- Half of a (15-ounce) can whole-kernel corn, drained
- 1 (4-ounce) can diced green chiles
- 2 cloves garlic, minced
- 1 white onion, peeled and diced
- 2 teaspoon ground cumin
- 1 teaspoon salt, or more/less to taste
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- Chopped fresh cilantro,
- Diced avocado
- Shredded cheese
- Sour cream (optional)
- Tortilla chips
- Add all ingredients to a slow cooker except for the cilantro, avocado, cheese, sour cream and tortilla chips, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
- Serve warm, with garnishes such as cilantro, avocado, cheese, and tortilla chips.
- You can also refrigerate in a sealed container for up to 5 days