TexMex Chicken Soup
A twist on Salsa Chicken, but thicker than typical soup with a dash of Americanized Spanish foods
A twist on Salsa Chicken, but thicker than typical soup with a dash of Americanized Spanish foods
- Carbohydrate 97.7940796126 g
- Cholesterol 160.019256036 mg
- Fat 56.80382650976 g
- Fiber 16.6089540849194 g
- Protein 53.201019851 g
- Saturated Fat 26.71958664386 g
- Serving Size 1 1 Serving (836g)
- Sodium 3496.555799484 mg
- Sugar 81.1851255276806 g
- Trans Fat 5.370340497172 g
- Calories 1088 calories
Step-by-step
- Turn your crock pot on low and place the chicken tenderloins in the bottom.
- In a separate bowl, mix together salsa, corn, beans, sour cream, and fajita seasoning together.
- Pour over chicken tenderloins, cover and go.
- I like to check my chicken at about the 6 hour mark because my crock pot gets hotter than normal.
- If it has cooked through, shred the chicken and turn off the crock pot to prevent over cooking and the chicken becoming tough.
- (If you had to turn the crock pot off- about 30-45 minutes prior to eating turn the crock pot on) Add cheese and stir the shredded chicken and soup to incorporate all ingredients.
Why does slow cooker chicken shred unevenly halfway through the cooking cycle? Dense proteins like boneless tenderloins cook faster at the edges where direct heat meets the ceramic insert. Position the meat in a single flat layer on the bottom of a six-quart appliance rather than stacking pieces high. This ensures even thermal transfer during the initial hours of low-heat processing.
Adapting this dish for dairy restrictions requires careful attention to the fat content in commercial sour cream and shredded cheese alternatives. Substitute full-fat or reduced-fat dairy with plant-based sour cream formulated from cashews or coconut cream at a one-to-one ratio. Plant-based fats melt differently than dairy curds, so stir them in during the final ten minutes of holding temperature rather than at the start.
Cooks frequently ruin slow-cooker poultry dishes by allowing the internal temperature to exceed 165 degrees Fahrenheit for extended periods. Prolonged exposure to moist heat breaks down muscle fibers into chalky strings instead of tender strands. Monitor the appliance heat curve closely if the heating element runs hotter than standard models.
Shredding the protein directly in the residual cooking liquid rehydrates the meat fibers before serving. Use two forks to pull the warm pieces apart against the grain. Fold in the shredded Mexican blend cheese incrementally until the melted solids emulsify completely with the bean and corn starches.
