Ingredients
- 4 cups chicken broth
- 2 (15 ounce) cans black beans, drained
- 2 (10 ounce) cans diced tomatoes with green chile peppers
- 1 (12 fluid ounce) can pale ale
- 1 (10 ounce) package frozen corn
- 1 (8 ounce) package red enchilada sauce (such as Frontera®)
- 1 onion, diced
- 1 (1.25 ounce) package taco seasoning
- 1 jalapeno pepper, seeded and diced
- 1 pound frozen chicken breasts
- 1 bunch cilantro, chopped
Why You'll Want This Again
This soup is comforting and full of rich, bold flavors. It’s easy to prepare and perfect for busy days when you want a hearty meal with minimal effort. The slow cooking makes the chicken tender and the spices blend beautifully.
Cooking Pointers
- Use boneless, skinless chicken thighs for extra juiciness.
- Add a squeeze of lime juice at the end for a fresh, bright flavor.
- If you like it spicy, include some chopped jalapeños or a dash of hot sauce.
- Add a squeeze of lime juice at the end for a fresh, bright flavor.
- If you like it spicy, include some chopped jalapeños or a dash of hot sauce.
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. Let everything cook on low for about 5 to 6 hours, or until the chicken is cooked through and reaches 165°F when checked with a thermometer. Once it’s done, 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. Finally, stir in some fresh cilantro and give it about 15 more minutes on low so everything comes together nicely.
Serving Options
Serve with warm tortilla chips or soft corn tortillas on the side. Top with shredded cheese, sour cream, and chopped fresh cilantro for added creaminess and color. A side of avocado slices or a simple green salad pairs well too.
Leftover Storage Guide
Allow the soup to cool completely before storing it in an airtight container. It keeps well in the fridge for up to 4 days. You can also freeze portions for up to 3 months; just thaw overnight in the fridge before reheating.
