Pale ale adds great flavor to this hearty chicken soup made with enchilada sauce, black beans, and fresh cilantro in the slow cooker.
Preparation Time
15 mins
Cooking Time
6 hr 15 mins
Total Time
6 hr 30 mins
Calories
267 Calories
Recipe Instructions
Step 1
Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper together in a slow cooker. Add whole chicken breasts.
Step 2
Cook on Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. Remove chicken and shred using 2 forks; stir back into the slow cooker. Continue cooking, 1 to 2 hours more.
Step 3
Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes.
Ingredients
1 onion, diced
4 cups chicken broth
2 (10 ounce) cans diced tomatoes with green chile peppers
2 (15 ounce) cans black beans, drained
1 jalapeno pepper, seeded and diced
1 (1.25 ounce) package taco seasoning
1 (10 ounce) package frozen corn
1 bunch cilantro, chopped
1 (12 fluid ounce) can pale ale
1 (8 ounce) package red enchilada sauce (such as Frontera®)
