Description
A comforting and flavorful chicken enchilada soup made effortlessly in a slow cooker, perfect for cozy evenings.
Ingredients
Scale
- 2 Chicken Breasts
- 1 can Black Beans
- 1 can Corn
- 1 can Diced Tomatoes
- 1 Onion, diced
- 2 cloves Garlic, minced
- 2 cups Chicken Broth
- 1 packet Enchilada Seasoning
- Salt and Pepper to taste
- Toppings: shredded cheese, avocado, cilantro, lime
Instructions
- In your slow cooker, place the chicken breasts at the bottom.
- Add the drained and rinsed black beans, corn, diced tomatoes, onion, and garlic.
- Pour in the chicken broth and sprinkle the enchilada seasoning on top; stir gently to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken when done and stir it back into the soup.
- Season with salt and pepper, then serve with your favorite toppings.
Notes
Feel free to add extra veggies like bell peppers or zucchini for more flavor. You can also experiment with the seasoning to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: soup, chicken, enchilada, slow cooker, comfort food