Slow Cooker Chicken Enchilada Soup
This hearty and flavorful Slow Cooker Chicken Enchilada Soup is a delightful way to bring the essence of enchiladas to your table. Packed with tender chicken, beans, and corn, and simmered in a rich enchilada sauce, it is perfect for a cozy meal. Top it with cheese and avocado for an extra burst of flavor.
Prep time: 15 minutesCook time: 6 hoursServes: 6
Ingredients
1 lb boneless skinless chicken breasts
2 cups chicken broth
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can whole kernel corn, drained
1 (10 oz) can red enchilada sauce
1 (4 oz) can chopped green chilies
1 cup chopped onions
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded cheddar cheese (for topping)
1 avocado, diced (for topping)
Instructions
1. Place chicken breasts in the slow cooker.
2. Add chicken broth, black beans, corn, enchilada sauce, green chilies, onions, garlic powder, cumin, chili powder, salt, and black pepper.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
4. Remove chicken from the slow cooker and shred with two forks.
5. Return the shredded chicken to the slow cooker and stir.
6. Serve hot, topped with shredded cheese and diced avocado.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the microwave or on the stovetop until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
