Description
A cozy, flavor-packed slow-cooker soup that brings all the bold, comforting elements of chicken enchiladas into a warm bowl with minimal hands-on time.
Ingredients
Scale
- 2 chicken breasts
- 1 can black beans (drained and rinsed)
- 1 can corn (drained)
- 1 can diced tomatoes (with juices)
- 1 can enchilada sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, cilantro
Instructions
- Place chicken breasts in the slow cooker.
- Add the black beans, corn, diced tomatoes, enchilada sauce, onion, garlic, cumin, chili powder, salt, and pepper.
- Stir to combine.
- Cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
- Shred the chicken with two forks and stir back into the soup.
- Serve hot, topped with cheese, sour cream, and cilantro.
Notes
For a thicker soup, remove a cup or two of liquid, blend it, then stir it back in. Use low-sodium canned goods for better control over salt levels.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: crockpot, chicken enchilada, soup, easy recipe, slow cooker