Slow Cooker Chicken Enchilada Soup
Slow cooker chicken enchilada soup is hearty, healthy and delicious with deep, rich flavor. Plus, it’s just 10 minutes to prep!
Yield: 6 servings
Ingredients
- 2 lbs. boneless, skinless chicken breasts
- Salt and black pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (14.5 oz.) can fire-roasted diced tomatoes
- 1 (11 oz.) can corn, drained (or 1 cup frozen corn)
- 2 (4 oz.) cans diced green chilies
- 4 cups low sodium chicken broth
- 3 corn tortillas, cut into 6 wedges each (18 wedges total)
Optional toppings:
- Shredded cheddar cheese, diced avocado, sour cream or Greek yogurt, hot sauce, sliced green onions, chopped fresh cilantro, fresh lime juice, etc.
Instructions
- Season the chicken breasts evenly with salt and pepper on both sides. Place in the slow cooker insert.
- Scatter the onion and garlic on top of the chicken breasts.
- Sprinkle the chili powder and ground cumin over the onion and chicken.
- Next, add the enchilada sauce, beans, tomatoes, corn and green chilies. Pour the chicken broth over top. No need to mix everything.
- Put the lid on the slow cooker and cook on low for 5 hours, or until the chicken is cooked through.
- Remove the chicken breasts and shred the chicken. Return the shredded chicken to the slow cooker and stir well to mix it into the soup. Add the tortilla wedges to the soup and stir to mix those in. Return the lid and let the soup sit on warm for 15 minutes.
- Serve with desired toppings and enjoy!
Notes
Leftovers: Once cooled, leftover soup can be stored in a covered container in the refrigerator for up to 5 days. Or freeze the leftovers for up to 4-5 months. Thaw overnight in the refrigerator and then reheat over medium low heat in a small pot on the stove until warmed through.
Nutrition
Calories: 261kcal | Carbohydrates: 11g | Protein: 39g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 162mg | Potassium: 801mg | Fiber: 2g | Sugar: 1g | Vitamin A: 407IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 3mg
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