Description
A warm and hearty chicken enchilada soup made in a slow cooker.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 4 cups chicken broth
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Place chicken breasts in the slow cooker.
- Add black beans, corn, diced tomatoes, onion, garlic, chili powder, cumin, and chicken broth.
- Stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken with two forks and stir back into the soup.
- Add cheese and let it melt before serving.
Notes
- Serve with tortilla chips or avocado.
- Adjust spices to your taste.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg