Ingredients
Equipment
Method
Sear the Chicken Breasts
- Lightly sear the boneless, skinless chicken breasts in a hot pan with a touch of oil for about 2-3 minutes per side. This step builds rich, deep flavor that will infuse into your broth.
Load the Slow Cooker
- Carefully place the seared chicken breasts in the bottom of your 5-quart crock pot. Season them generously with salt and pepper, to taste.
Add Aromatics and Liquids
- Add the finely diced medium onion and minced garlic around the chicken. Pour in the 14.5 ounce can of chicken broth, 1 cup of water, 15.25 ounce can of undrained corn, 10 ounce can of undrained diced tomatoes and green chiles (Rotel), and the 10 ounce can of enchilada sauce.
Season and Stir
- Sprinkle in the 1 packet of taco seasoning and ½ teaspoon of chili powder. Stir everything well to combine the ingredients and seasonings.
Slow Cook to Perfection
- Place the lid on your crock pot and cook on low for about 8-10 hours, allowing flavors to meld and chicken to become incredibly tender.
Shred and Serve
- About 15 minutes before serving, remove chicken breasts and shred with two forks. Return shredded chicken to the pot, stir into the broth, and cook for an additional 15 minutes to warm through. Serve hot, topped with shredded cheese and crunchy tortilla strips.
Nutrition
Notes
Pro Tips: Searing the chicken is crucial for deep flavor. Always use fresh garlic and onion, and low-sodium chicken broth for better seasoning control. Allow 8-10 hours on low for maximum flavor development. Shred chicken easily with two forks while warm. Storage: Refrigerate leftovers in an airtight container for 3-4 days. This soup is highly freezer-friendly for up to 3 months; thaw overnight and reheat gently. Nutrition information is estimated based on common ingredients and serving sizes and may vary.