Crockpot Chicken Enchilada Soup
Ingredients:
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1 yellow onion, finely chopped
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2 lb. boneless, skinless chicken breasts, cut into thirds
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1 (28-oz.) can fire-roasted diced tomatoes
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1 (19-oz.) can red enchilada sauce
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1 (15-oz.) can black beans, drained, rinsed
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1 (15-oz.) can corn, drained and rinsed
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2 1/2 cups low-sodium chicken broth
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1 tsp. chili powder
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1 tsp. cumin
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1 tsp. garlic powder
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1/3 cup shredded cheddar, plus more for serving
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1/4 cup heavy cream
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Kosher salt (optional)
Instructions:
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Combine onion, chicken, tomatoes, enchilada sauce, beans, corn, broth, chili powder, cumin, and garlic powder in a slow cooker. Cook on High 3 hours, until chicken reaches 165°.
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Remove chicken, shred, then return to slow cooker, add cheese and cream. Cook on Low 5 minutes until melted, season with salt.
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Serve with sour cream, cilantro, lime, crushed chips, and extra cheese.
This slow-cooked chicken enchilada soup is hearty, flavorful, and surprisingly simple to make. Packed with beans, corn, and spices, it’s an easy way to enjoy a cozy, comforting meal at home.
Fun Fact: Did you know chili peppers have more vitamin C than oranges if you compare the same amount by weight? 🌶️ That little kick in your soup is also a healthy boost!
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