Description
This Slow Cooker Chicken Enchilada Soup is a hearty and flavorful meal perfect for busy weeknights. Packed with tender shredded chicken, beans, veggies, and a zesty enchilada sauce, it offers a comforting taste of Mexican cuisine with minimal hands-on time.
Ingredients
Scale
Chicken and Spices
- 1 pound boneless skinless chicken breasts
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Vegetables and Beans
- 1½ cups frozen corn kernels
- 15 ounces canned black beans, rinsed and drained (1 can)
- ½ cup finely diced onion
- 1 red bell pepper, seeded and finely diced
- 14½ ounces canned diced tomatoes
Liquids
- 10 ounces red enchilada sauce
- 2 cups chicken broth
Toppings
- Toppings as desired (such as shredded cheese, sour cream, chopped cilantro, avocado, tortilla chips)
Instructions
- Prepare the Chicken: Place the boneless skinless chicken breasts at the bottom of the slow cooker to serve as the base for the soup.
- Season the Chicken: Sprinkle chili powder, cumin, salt, black pepper, and garlic powder evenly over the chicken breasts to build a robust southwestern flavor.
- Add Vegetables and Beans: Add frozen corn kernels, rinsed black beans, diced onion, and diced red bell pepper over the seasoned chicken.
- Pour in Liquids: Pour in the canned diced tomatoes with their juices, red enchilada sauce, and chicken broth to create the soup base.
- Cook the Soup: Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for approximately 4 hours, allowing flavors to meld and chicken to become tender.
- Shred the Chicken: Remove the slow cooker lid, use two forks to shred the chicken breasts directly in the pot, mixing well with the soup.
- Serve and Enjoy: Ladle the hot soup into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, cilantro, avocado, or tortilla chips.
Notes
- This recipe is perfect for a nutritious and filling weeknight dinner with minimal prep.
- Feel free to customize toppings to your liking to add extra texture and flavor.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 219 kcal
- Sugar: 2 g
- Sodium: 1169 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 72 mg
