Slow Cooker Chicken Enchilada Soup
A comforting and flavorful chicken enchilada soup made effortlessly in a slow cooker, combining tender chicken, zesty broth, and tasty toppings.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 2 cups chicken broth
Seasonings
- 1 teaspoon chili powder Adjust based on spice preference
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste salt and pepper
Optional Toppings
- avocado
- cilantro
- sour cream
- tortilla chips
- cheese
Instructions
Preparation
- Start by rinsing and draining the black beans and corn. Set them aside.
- Place the boneless chicken breasts at the bottom of your slow cooker.
- Layer the rinsed black beans and corn over the chicken.
- Pour the enchilada sauce and chicken broth evenly over the top.
- Sprinkle chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir gently to combine.
Cooking
- Cover the slow cooker and set it to low for 6 to 8 hours or high for about 3 to 4 hours, depending on your time constraint.
- Once done, remove the chicken breasts, shred them with two forks, and return them to the soup mixture. Stir well.
Serving
- Ladle the soup into bowls and top with your choice of avocado, cilantro, sour cream, tortilla chips, or cheese.
Notes
For added flavor, consider adding bell peppers or diced tomatoes. Ensure chicken is submerged for even cooking. Adjust chili powder to control spice level.