Description
A hearty and healthy chicken enchilada soup made in a slow cooker for easy preparation.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Place chicken breasts at the bottom of the slow cooker.
- Add black beans, corn, diced tomatoes, onion, bell pepper, and garlic.
- Pour in chicken broth and add cumin, chili powder, salt, and black pepper.
- Cover and cook on low for 6 hours or high for 3 hours.
- Remove chicken, shred it with two forks, and return to the slow cooker.
- Stir well and cook for an additional 30 minutes.
- Serve hot, topped with shredded cheese and fresh cilantro if desired.
Notes
- For extra flavor, add a squeeze of lime juice before serving.
- Store leftovers in an airtight container for up to 3 days.
- Freeze portions for quick meals later.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican