Spicy Mexican Chicken Soup and Taco or Burrito Filling Recipe

I love comfort food. Especially when I can cook it all day and the flavors permeate my apartment cottage. This recipe for Spicy Mexican Chicken Soup and Taco or Burrito Filling Recipe is one of those go to dishes.

If you like spicy, creamy, warm goodness, then this a recipe for you.

Spicy Mexican Chicken Soup and Taco or Burrito Filling Recipe

Ingredients:

2-boneless skinless chicken breasts

1-11 oz can corn, drained

1-15 oz can black beans, drained and rinsed

1- 10 oz can diced tomatoes, drained

1-10 oz can diced green chilis

1-15 oz can of green enchilada sauce

2 cups chicken or vegetable broth

1-1 oz packet of ranch seasoning/salad dressing

1 tsp cumin

1 Tablespoon chili powder

1 medium onion, finely chopped

1-8 0z package of cream cheese

1-cup shredded cheddar cheese

Directions:

Add ingredients to slow cooker as listed. Make sure to rinse and drain as instructed.

Set timer on slow cooker for 5 hours on low OR 3 hours on high.

Once chicken is cooked thoroughly, remove and shred to your preferred consistency. I like mine completely shredded, where as my husband likes a more chunky texture.

As a soup, serve with grated cheese, cilantro, crumbled bacon, sour cream or salsa verde for garnishes.

This Spicy Mexican Soup and Taco or Burrito Filling is absolutely delish. Fill your taco or burritos with cooked rice, refried beans and this spicy chicken for a real treat.

This is also a wonderful “make ahead” meal. Serve half now, and freeze the rest to serve within 3 months. AND, the leftovers are just incredible! Try this recipe soon and let me know what you think.

Thanks for stopping by my blog today. I hope you make it a wonderful day.