Description
This Slow Cooker Chicken Enchilada Soup is a hearty and flavorful one-pot meal made with tender chicken, black beans, tomatoes, corn, and enchilada sauce. Perfect for cozy nights, it’s topped with cheese and your favorite garnishes for a comforting Mexican-inspired dinner.
Ingredients
- 3 cups chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (10 oz) can red enchilada sauce
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 pound boneless, skinless chicken breasts
- 1 cup shredded pepper jack cheese
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 1/2 cups frozen corn
- Optional toppings: crushed tortilla chips, cilantro, cheese, avocado, jalapeños, sour cream
Instructions
- In a slow cooker, combine chicken broth, black beans, diced tomatoes, enchilada sauce, onion, bell pepper, cilantro, and garlic.
- Season with cumin, chili powder, and salt. Stir to mix.
- Place chicken breasts into the slow cooker mixture. Cover and cook on low for about 3 hours, or until chicken is cooked through.
- Remove chicken and set aside to cool slightly.
- Add pepper jack cheese and cheddar cheese to the soup. Stir until melted.
- Stir in milk and frozen corn.
- Shred the cooled chicken into bite-sized pieces and return it to the soup.
- Continue cooking on low for another 30 minutes or until heated through.
- Serve hot with your choice of toppings.
Notes
- Nutrition information does not include optional toppings.
- Use pre-cooked shredded chicken to reduce cook time.
- For a spicier version, use hot enchilada sauce or add jalapeños.
