Start by placing the boneless skinless chicken breasts in your slow cooker. Ensure they’re laid flat at the bottom for even cooking.
Sprinkle the taco seasoning evenly over the top of the chicken. This will infuse the meat with flavor as it cooks.
Add the diced tomatoes, including the liquid, followed by the undrained Rotel diced tomatoes and green chilies. These will create a deliciously savory base.
Next, pour in the two cans of red enchilada sauce. This is what will give the soup its enchilada flair!
Then, add the black beans, corn, and chicken broth. Stir everything gently to combine.
Cover the slow cooker and set it on LOW heat. Allow it to cook for approximately four to six hours. You’ll know it’s done when the chicken is fully cooked, tender, and can be easily shredded with a fork.
Once cooked, carefully remove the chicken from the slow cooker. I usually use two forks to shred it in a separate bowl.
Return the shredded chicken back into the slow cooker. Give it a good stir to mix it with the soup.
Add the shredded cheddar cheese and heavy cream to the soup. Cover again and let it cook for another 10 to 15 minutes, or until the cheese is melted and the soup is creamy.
Finally, taste the soup and season with salt and pepper as desired. Serve hot and enjoy your homemade deliciousness!
