It seems like I never make my soups and chilis the same way twice so here I am sharing yet another version with you. I call this a chili because it’s a little thicker than a soup and also had beans. It super easy to throw together and you could add any number of veggies or beans to customize it. I love the nice juicy chunks of chicken and tomatoes not to mention the crunchy tortilla strips to top it all off.
I always find myself coming back to these types of recipes when I’m feeling too tired to “cook” or make a big mess. It always saves us from going out to eat and they often turn out to be some of our favorite meals.
MY LATEST VIDEOS
I think that’s just one of the reasons I love my slow cooker so much. It lets me put together a dinner out of what we have in the fridge and pantry and still feel good about the meal I’m feeding my family.
Plus…I’m pretty much a fan of anything that can be topped off with sour cream and cheese! What’s a favorite meal you’ve made for your family with stuff you’ve had on hand? What do you like to throw in the slow cooker on super busy days?
- 1 pound boneless skinless chicken breast
- 28 ounces whole peeled tomatoes
- 10 ounces enchilada sauce
- 15 ounces white beans (I used navy beans)
- 1 cup chicken broth
- 1 poblano pepper (seeded and diced)
- 1 tablespoon homemade taco seasoning
- 6 corn tortillas
- 1 tablespoon olive oil
- 1 teaspoon garlic powder (I used roasted garlic powder)
- chopped cilantro
- shredded cheddar cheese
- sour cream
- Place soup ingredients in slow cooker
- Cover and cook on high for 3-4 hours or low for 6-8
- Using forks or a potato masher mash the tomatoes into smaller pieces and shred chicken
- Preheat oven to 425 degrees
- Stack tortillas and cut into thin strips
- Toss with olive oil and garlic powder
- Place in single layer on baking sheet and bake for 6-8 minutes until crispy and starting to brown
- Serve chili in bowl topped with tortilla strips as well as cheese, cilantro and sour cream or as desired
This is seriously one of the best and easiest things I’ve ever “made”. The only thing I ever change is I add some black beans to it, but besides that the recipe is perfect exactly the way it is!
Thanks Evelyn! I’m so glad you love it!
This was AWESOME!!! I got started late, so I cooked it on the stove top, browning and throwing in the chicken about 30 minutes before it was done. My entire family loved it!! Will make it again and again and share this with my friends.
Thanks Heather!! So glad you loved it 🙂
Wow! This was so unbelievably easy to fix – and it made for a delicious, hearty meal. Instead of the white beans, we used black beans, but other than that – we followed the recipe to a tee (which we never do!), and it was a home run for my family! Served up with some warm cornbread. Yum!!
Awesome! Thanks for letting me know Ericka! Glad you enjoyed 🙂
Hi Jennifer this looks delicious and I can’t wait to try it. I do have a question, I have everything except the homemade taco seasoning , but I do have a pack of store bought can I use that? And if so how much would I use? Thanks so much
Hi Joann! Yes, you can totally sub this out. I would use about the same amount but you may find you need to add just a bit more since the store bought may not be quite as potent.
My first Slow Cooker Gourmet dinner and oh my yum! Can’t wait to try more of your recipes now!
Ps If you have fresh lime, offer it up for those that might want to squeeze some over the top of their bowl of chili for yet another layer of flavor. Soooooo good.
Thanks Shannon! That’s awesome! And the fresh lime is a great suggestion. I will add that to the recipe notes!