Ingredients
Scale
- 2 lbs Boneless Skinless Chicken Breasts
- 28 oz Red Enchilada Sauce (mild or medium)
- 32 oz Low-Sodium Chicken Broth
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Whole Kernel Corn, drained
- 1 can (10 oz) Diced Tomatoes with Green Chilies
- 1 packet (1 oz) Low-Sodium Taco Seasoning
- 1 cup Non-fat Greek Yogurt (added at the end for creaminess)
- Optional toppings: Cilantro, lime wedges, shredded cheese, or crushed tortilla chips
Instructions
- Step 1: Combine All Base Ingredients. Place the raw chicken breasts at the bottom of your slow cooker. Pour the chicken broth, red enchilada sauce, drained black beans, drained corn, and diced tomatoes with green chilies directly over the chicken. Sprinkle the taco seasoning across the top. You do not even need to stir yet; just ensure the chicken is mostly submerged in the liquid.
- Step 2: Slow Cook to Perfection. Cover the slow cooker with the lid. Set the temperature to “High” for 4 hours or “Low” for 7 to 8 hours. The chicken is ready when it reaches an internal temperature of 165°F and pulls apart easily with a fork. This “dump and walk” method allows you to focus on the pre-game festivities while the flavors meld together perfectly.
- Step 3: Shred, Cream, and Serve. Carefully remove the cooked chicken breasts from the pot and place them in a large bowl. Shred the chicken using two forks or a hand mixer for a faster result. Return the shredded chicken to the slow cooker. Stir in the non-fat Greek yogurt to give the soup a rich, creamy texture and an extra protein boost. Ladle the hot soup into bowls and garnish with your favorite toppings like fresh cilantro or a squeeze of lime.
- Cook Time: 4 hours 5 minutes