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Ingredients
1 1/2 lb Chicken Breasts
1 Package Old el Paso mild taco seasoning
1 Tsp Ground black pepper
1/2 Tsp Chili powder
10 oz can Rotel, mild
2 Cups Red enchilada sauce
1 Can Mexicorn – drained
1 Can Black Beans – drained and rinsed
4 Cups Chicken broth, low-sodium
Toppings
Shredded cheese
Tortilla strips
Cilantro
Lime
Sour cream
Avacado – sliced
Directions
Combine all of the ingredients in a 6 or 8 qt crockpot and cook on high for 4 hours or low for 6 to 8 hours.
Remove the chicken breasts from the crockpot and shred using two forks or whatever you choose. You can also chop the chicken if you prefer some chunks in your soup.
Place the chicken back in the crockpot stir to combine.
Serve in a bowl and top with the toppings of your choice
Ingredients
10 Tomatillos 2 Serrano Peppers (Adjust Number And/Or Pepper Type For Heat) 1 Avocado 1 Cup Cilantro 3 Limes: Juice and Zest of 1 1.5 Tsp Salt 1 Tsp Sugar 1/2 Tsp Cumin
Directions
Peel the tomatillos and place them in a small pot. Remove the stems from the serrano peppers and add them to the pot. Cover the tomatillos and serrano peppers with water and bring to a boil. Boil for 5-7 minutes. Be careful not to burst the tomatillos. Drain the pot and add cool water to cool the tomatillos and serrano peppers. Once the tomatillos and serrano peppers are cool to the touch, drain them and add them to a blender. Add the inside of the avocado. Add the remaining ingredients except for the lime zest. Blend together until smooth. Poor the mixture into a serving bowl or other container and mix in the lime zest. If the mixture is too thick for your liking, mix in a tablespoon of water at a time until it reaches your desired consistency.