Slow Cooker Chicken Enchilada Soup

Ingredients

• 1.5 lb chicken breasts or thighs
• 1 onion (diced)
• 3 cloves garlic (minced)
• 1 cup corn (frozen or canned)
• 15 oz black beans (one can, drained and rinsed)
• 4 oz diced green chilies (one small can)
• 2 tbsp homemade seasoning blend (typically chili powder, cumin, paprika, salt, and pepper)
• 14.5 oz diced tomatoes (one can, with juices)
• 4 cup chicken broth
• 10 oz enchilada sauce
• 1 cup shredded cheese (such as cheddar or Mexican blend)
• 0.5 cup sour cream

Steps

1. 1

   Place the chicken breasts or thighs into the bottom of the slow cooker.

2. 2

   Add the diced onion, minced garlic, corn, drained black beans, and diced green chilies to the pot.

3. 3

   Sprinkle the homemade seasoning blend over the ingredients.

4. 4

   Pour in the diced tomatoes (with their juices), chicken broth, and enchilada sauce.

5. 5

   Cover and cook on high for 2-3 hours or on low for 4-6 hours until the chicken is tender and cooked through.

6. 6

   Once cooked, remove the chicken and shred it with two forks, then return it to the slow cooker.

7. 7

   Stir in the shredded cheese and sour cream at the end of cooking until the cheese is melted and the soup is creamy.

Notes

Serve with toppings like avocado slices, fresh cilantro, or tortilla strips. For the homemade seasoning blend, a mix of chili powder, cumin, and garlic powder is standard for this profile.

Nutrition per serving

• slow cooker
• crock pot
• soup
• chicken
• enchilada
• main course
• dinner
• Mexican-inspired