Description
A hearty and flavorful Slow Cooker Chicken Enchilada Soup packed with tender chicken, black beans, corn, and bell peppers, simmered in a zesty enchilada sauce and tomato broth. Perfect for busy weeknights, this wholesome Mexican-inspired soup is topped with your favorite fixings for a delicious and comforting meal.
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)
- Shredded cheese
- Chopped fresh cilantro
- Sour cream or Greek yogurt
- Avocado slices
- Chopped green onions
- Crushed tortilla chips
Instructions
- Prepare the chicken: Place the boneless skinless chicken breasts at the bottom of the slow cooker, ensuring they are evenly spaced.
- Season the chicken: Sprinkle chili powder, cumin, salt, black pepper, and garlic powder evenly over the chicken breasts to infuse flavor.
- Add vegetables and beans: Add the frozen corn kernels, rinsed black beans, diced onion, and finely diced red bell pepper on top of the seasoned chicken.
- Add liquids: Pour in the canned diced tomatoes, red enchilada sauce, and chicken broth over all the ingredients in the slow cooker.
- Cook the soup: Cover the slow cooker and cook on LOW for 6 to 8 hours, or alternatively on HIGH for 4 hours, allowing flavors to meld and chicken to become tender.
- Shred the chicken: Remove the slow cooker lid and use two forks to shred the chicken breasts directly in the pot, mixing well to combine with the soup base.
- Serve: Ladle the soup into bowls and garnish with your choice of toppings such as shredded cheese, cilantro, sour cream, avocado, or crushed tortilla chips for added texture and flavor.
Notes
- This soup is packed with beans and veggies making it a complete, nutritious meal.
- Customize toppings to your liking for extra flavor and texture.
- Using frozen corn and canned beans makes this recipe quick to prep despite the long cooking time.
- Leftovers refrigerate well for up to 3 days and can be frozen for up to 2 months.
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
