Slow Cooker Chicken Enchilada Soup



This Slow Cooker Chicken Enchilada Soup is a spicy and comforting Tex-Mex dish that's perfect for chilly days. It's packed with tender chicken, hearty beans, flavorful spices, and topped with creamy cheese and fresh cilantro.

Ingredients:
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz diced tomatoes
  • 1 can 10 oz enchilada sauce
  • 1 can 4 oz diced green chilies
  • 2 cups chicken broth
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup frozen corn kernels
  • 1 cup shredded cheddar cheese, for garnish
  • 1/4 cup chopped fresh cilantro, for garnish
  • Sour cream, for garnish
  • Tortilla chips, for serving

Instructions:

Add black beans, diced tomatoes, enchilada sauce, diced green chilies, chicken broth, minced garlic, cumin, chili powder, salt, and pepper to a slow cooker

The chicken should be cut into small pieces

Make sure to stir everything together well

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is fully cooked and the flavors are mixed

Add frozen corn kernels and stir them in during the last 30 minutes of cooking

If the seasoning needs to be changed, taste it when it's done

Add sour cream, tortilla chips, chopped fresh cilantro, and shredded cheddar cheese on top of the hot dish

Have fun!


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