A simple Mexican-inspired chicken soup made easier by using a slow cooker. This uncomplicated soup has 5 minutes of prep and is ideal for dinner after a busy day of school and work. Leave the tortilla chips and rice out, add extra black beans for a low carb, extra protein option for lunch the next day!
1-2lbsboneless skinless chicken thighs
salt and pepper to taste
shredded cheddar cheeseOptional
cooked rice/black beansOptional
slices of limeOptional
Add the chicken, chicken stock, enchilada sauce, garlic, cumin, chili powder and corn all to slow cooker.
Cook on high for 4-6 hours or on low for 8-10 hours.
Stir soup together and lightly shred chicken. Taste and add salt and pepper as needed.
Portion out soup and top with desired toppings. Get creative with it!
Optional: to make the soup more hearty, pour soup over cooked rice and/or beans.
This soup freezes well without the toppings and added rice and black beans.
Freeze in lunch size portions as an quick and healthier lunch option than takeout.