Slow Cooker Chicken Enchilada Soup
This hearty slow cooker chicken enchilada soup is packed with flavor and perfect for a cozy meal.
Equipment
- slow cooker
- cutting board
- knife
- measuring cups
- measuring spoons
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can black beans (15 oz, drained and rinsed)
- 1 can corn (15 oz, drained)
- 1 can diced tomatoes with green chilies (10 oz)
- 1 can enchilada sauce (10 oz)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 4 cups chicken broth
- salt (to taste)
- pepper (to taste)
- 1 cup shredded cheddar cheese
- 1 avocado diced (for topping)
- fresh cilantro (chopped, for garnish)
- sour cream (for serving)
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the black beans, corn, diced tomatoes with green chilies, enchilada sauce, diced onion, minced garlic, ground cumin, chili powder, paprika, and chicken broth on top of the chicken.
- Season with salt and pepper to taste.
- Cover and cook on low for 6-8 hours or on high for 4 hours, until the chicken is cooked through and tender.
- Once cooked, remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the soup and stir to combine.
- Serve hot, topped with shredded cheddar cheese, diced avocado, fresh cilantro, and a dollop of sour cream.
Notes
You can adjust the spices according to your taste. This soup can also be made with leftover rotisserie chicken.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 30g | Fat: 15g | Sodium: 800mg