Description
A hearty and flavorful Slow Cooker Chicken Enchilada Soup packed with tender shredded chicken, black beans, corn, and vegetables, simmered in a rich enchilada sauce and chicken broth. This easy, comforting soup is perfect for busy weeknights and customizable with your favorite toppings.
Ingredients
Scale
Main Ingredients
- 1 pound boneless skinless chicken breasts
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 ½ cups frozen corn kernels
- 15 ounces canned black beans (1 can, rinsed and drained)
- ½ cup finely diced onion
- 1 red bell pepper (seeded and finely diced)
- 14 ½ ounces canned diced tomatoes
- 10 ounces red enchilada sauce
- 2 cups chicken broth
Toppings (optional)
- Tortilla chips
- Shredded cheese
- Sour cream
- Chopped fresh cilantro
- Avocado slices
- Jalapeño slices
Instructions
- Prepare the chicken: Place the boneless skinless chicken breasts at the bottom of your slow cooker, making sure they are evenly spaced.
- Season the chicken: Sprinkle the chili powder, cumin, salt, black pepper, and garlic powder evenly over the chicken breasts to infuse the meat with Mexican-inspired spices.
- Add the vegetables and beans: Add the frozen corn kernels, rinsed and drained black beans, finely diced onion, and diced red bell pepper on top of the seasoned chicken in the slow cooker.
- Add liquids and sauce: Pour in the canned diced tomatoes, red enchilada sauce, and chicken broth to create a flavorful base for the soup.
- Cook the soup: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 4 hours until the chicken is cooked through and tender.
- Shred the chicken: Remove the lid, lift out the chicken breasts, and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine.
- Serve: Ladle the soup into bowls and add your favorite toppings such as shredded cheese, sour cream, tortilla chips, cilantro, avocado, or jalapeños for extra flavor and texture.
Notes
- This soup is loaded with beans and vegetables, making it a nutritious and filling meal.
- Use your favorite Mexican toppings to customize each bowl—great for picky eaters or to add extra texture and flavor.
- Leftovers store well in the fridge for up to 3 days and freeze nicely for up to 2 months.
- For a spicier kick, add chopped green chiles or a dash of hot sauce.
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
