Description
A hearty and comforting slow cooker soup that combines the bold flavors of enchiladas with tender chicken, beans, and corn for an easy, warming meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 (15 oz) can red enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies
- 4 cups chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 4 oz cream cheese (optional, for creamier texture)
- 1 cup shredded cheddar cheese (for topping)
- Fresh cilantro, chopped (for garnish)
- Tortilla strips or crushed tortilla chips (for serving)
Instructions
- Add the chicken breasts to the bottom of your slow cooker.
- Top with enchilada sauce, black beans, corn, diced tomatoes with green chilies, onion, garlic, chili powder, cumin, paprika, salt, and pepper.
- Pour the chicken broth over the ingredients and stir gently to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender.
- Remove the chicken, shred with two forks, and return it to the slow cooker.
- If using cream cheese, stir it in until melted and the soup is creamy.
- Ladle into bowls and top with shredded cheddar cheese, cilantro, and tortilla strips.
Notes
- Add a can of pinto beans for extra heartiness.
- Use rotisserie chicken for a quicker version.
- Stir in cooked rice or quinoa for a thicker soup.
- Top with avocado slices or sour cream for extra richness.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of recipe)
- Calories: 380
- Sugar: 5g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 85mg