Description
Make easy crockpot enchilada soup with chicken, beans, corn, and enchilada sauce. A cozy, flavorful slow cooker dinner for busy weeknights.
Ingredients
Scale
- 2 large boneless skinless chicken breast
- 1 (15 oz.) can of corn, drained
- 1 (15 oz.) can of black beans, drained and rinsed
- 1 (14.5 oz.) can of fire roasted tomatoes
- 1 (14.5 oz.) can of chicken broth
- 10 ounce can of enchilada sauce
- 4 ounce can of green chiles
- 1/2 a large yellow onion, diced
- 3 cloves of garlic, minced
- 1 tsp. cumin
- 1 1/2 tsp. chili powder
- 1 tsp. salt
- 1/2 tsp. 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.
- Prep Time: 15
- Cook Time: 3-4 on high, 6-8 on low
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American