Description
Skip the takeout and spice up dinner tonight! This Slow Cooker Chicken Enchilada Soup simmers all day so you don’t have to, delivering all your favorite enchilada flavors in one hearty bowl.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts
- 1 medium onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) enchilada sauce
- 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
- 4 cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, diced avocado, sour cream, cilantro, lime wedges, tortilla strips
Instructions
- Place chicken breasts in a single layer at the bottom of a 6-quart slow cooker.
- Sprinkle chicken with half the cumin, oregano, chili powder, and smoked paprika. Season with salt and pepper.
- Add diced onion, bell pepper, and garlic on top of the chicken.
- Pour in enchilada sauce, diced tomatoes with juice, black beans, and corn.
- Sprinkle remaining spices over everything, then pour in the chicken broth.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- About 30 minutes before serving, remove chicken and shred with two forks.
- Return shredded chicken to slow cooker, stir to combine, and continue cooking for 30 more minutes.
- Ladle into bowls and serve with optional toppings.