Slow Cooker Enchilada Soup
A cozy, dump-and-go soup with tender shredded chicken, black beans, corn, and green chiles simmered in a rich enchilada broth. Just 15 minutes of prep!
Servings: 6
Calories: 75kcal
Ingredients
- 2 large boneless skinless chicken breast
- 1 15 oz. can corn, drained
- 1 15 oz. can black beans, drained and rinsed
- 1 14.5 oz. can fire roasted tomatoes
- 1 14.5 oz. can chicken broth
- 10 ounce can enchilada sauce
- 4 ounce cab diced green chiles
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Your favorite toppings
Instructions
- To your crockpot, add the chicken.
- Add the corn, black beans, tomatoes, green chiles, and onion.
- Add the garlic, cumin, chili powder, salt, and pepper.
- Pour in the chicken broth and the enchilada sauce.
- Cook on low for 6-8 hours or high for 3-4.
- Once cooking is completed, shred the chicken and return to the crock pot.
- Serve with your favorite toppings- cheese, tortilla strips, cilantro, lime, sour cream, etc..
Notes
- Low sodium cooking broth can be used.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
Calories: 75kcal | Carbohydrates: 7g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 926mg | Potassium: 198mg | Fiber: 2g | Sugar: 4g | Vitamin A: 505IU | Vitamin C: 9mg | Calcium: 19mg | Iron: 1mg