Description
This crockpot chicken enchilada soup is a hearty, flavor-packed meal that’s easy to throw together and perfect for busy days.
Ingredients
Scale
- 1 pound skinless & boneless chicken breasts
- 1 15 ounce can whole kernel corn, drained
- 1 15 ounce can black beans, drained and rinsed
- 1 14.5 ounce can fire roasted diced tomatoes, undrained
- 1 14.5 ounce can chicken broth
- 1 10 ounce can red enchilada sauce
- 1 small onion (chopped)
- 1 4 ounce can diced green chiles
- 3 cloves garlic (minced)
- 1.5 teaspoon ground cumin
- 1.5 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Your choice of toppings
Instructions
- Add the chicken, corn, black beans, tomatoes, chicken broth, enchilada sauce, onion, green chiles, garlic, cumin, chili powder, salt, and pepper to the slow cooker.
- Stir everything together, cover, and cook on low for about 6 hours.
- Once the chicken is cooked through, remove it from the slow cooker and shred it.
- Return the shredded chicken back to the soup and stir to combine.
- Garnish as desired and serve.
Notes
- Customize with your favorite toppings.
- Adjust spices to your preference.
- Prep Time: 15 min
- Cook Time: 360 min
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Crockpot Chicken Enchilada Soup