Description
This Slow Cooker Enchilada Soup is a comforting and flavorful dish that’s perfect for busy weeknights. Packed with tender chicken, black beans, corn, and a variety of spices, it’s a satisfying meal the whole family will love.
Ingredients
For the Soup:
- 1 pound boneless skinless chicken breasts
- 1 ½ cups diced onion, about 1 medium onion
- 1 tablespoon minced garlic
- 1 (10-ounce) can enchilada sauce
- 1 (15-ounce) can chicken stock
- 1 (15-ounce) can drained and rinsed black beans
- 1 cup frozen corn
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon chipotle chili powder (add more for more heat)
Instructions
- Prepare the Ingredients: Start by dicing the onion, mincing the garlic, and draining and rinsing the black beans.
- Cook the Chicken: Place the chicken breasts in the slow cooker.
- Add Remaining Ingredients: Add the diced onion, minced garlic, enchilada sauce, chicken stock, black beans, corn, diced tomatoes, green chiles, cumin, chili powder, and chipotle chili powder to the slow cooker.
- Cook the Soup: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the Chicken: Remove the chicken from the slow cooker, shred it using two forks, and return it to the soup.
- Serve: Ladle the soup into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, avocado, and fresh cilantro.
Notes
- This soup can be easily customized with your favorite toppings like tortilla strips or a squeeze of lime.
- For a vegetarian version, you can substitute the chicken with additional beans or tofu.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 80mg
