I’m tired. As I sit here typing this, I’m ready to fall asleep. I have a very snuggly puppy on my lap and we are curled up in a blanket in our favorite leather recliner. It’s 9:00 on a Friday night and all I can think about is how excited I am that tomorrow is Saturday. We don’t have any plans until tomorrow evening, so I can finally catch up on some laundry. How lame is that?! But, seriously, it was a very busy week. On top of all the of the stuff that happens in a normal week, this week included teacher conferences, a school fundraiser, a meeting to plan a school holiday event next month, a Veteran’s Day assembly and a Taekwondo charity event. I’m probably missing a dozen other things because my brain is mush right now. So, yes, I’m looking forward to not getting dressed until the afternoon and doing laundry all morning.
One thing that helps me get through these kinds of crazy weeks are easy dinners. When I’m filling out the monthly calendar that hangs in my “command center” in my kitchen and I see a week as busy as this, I start thinking about which easy meals I can plan. Let me tell you that this one is at the top of my list. First, it’s so delicious. Second, it’s incredibly simple. And crazy enough— it’s super healthy (if you don’t go crazy on the toppings)!
So let’s make some soup! 👇🏻
Number of steps to this recipe- a whopping 3! First, combine all of the ingredients (not the suggested toppings) in a slow cooker and give it a stir.
Cook it on low for 6-8 hours or on high for 4 hours. When the time is up, remove the chicken, shred it and return it back to the slow cooker. Taste for seasoning. If you want to kick it up a notch, feel free to add more salt, pepper or a teaspoon of chili powder. This is what it should look like 👇🏻
Personally, my favorite toppings for this soup are all of the folllowing: shredded cheese (whatever kind you like), chopped cilantro, diced avocado, tortilla strips and a squeeze of fresh lime juice. This makes a lot of soup, so feel free to freeze half of it. Or I really enjoy using it as “meal prep” for the week and enjoying it for lunch throughout the week.
Enjoy!
| Prep Time | 10 Minutes |
| Cook Time | 4 Hours |
| Servings |
Servings
|
- 1.5 Lbs Boneless, Skinless Chicken Breasts
- 3 Cups Low-Sodium Chicken Broth
- 2 19 Oz Cans Mild Enchilada Sauce
- 2 14.5 Oz Cans Black Beans, drained and rinsed
- 1 14.5 Oz Can Fire Roasted Tomatoes
- 8 Oz Frozen Sweet Corn
- 2 4 Oz Cans Green Chilies
- 4 Garlic Cloves, minced
- 1 White Onion, diced
- 2 Green Peppers, diced
- 1 Tbsp Ground Cumin
- 1/2 Tbsp Chili Powder
- 1/2 Tbsp Salt
- Optional Toppings- tortilla crisps, shredded cheese, avocado, chopped cilantro
Ingredients
|
|
- Combine the chicken, broth, enchilada sauce, black beans, corn, onion, garlic, green peppers, tomatoes, green chilies, cumin, salt and chili powder into a slow cooker. Stir everything together.
- Cook on high for 4 hours or on low for 6-8.
- When time is up, remove chicken from the slow cooker and shred. Add the chicken back to the slow cooker. Taste for seasoning and adjust if necessary.
- Serve topped with optional toppings.
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.