Slow Cooker Chicken Enchilada Soup
The perfect soup on a chilly day! This delicious slow cooker soup is packed with shredded chicken, beans, and veggies! Customize your bowl with your favorite toppings, Enjoy!
Servings: 8
Ingredients
SOUP:
- 2 lbs. boneless skinless chicken breasts
- 3 c. chicken broth
- 1 (10 oz.) can red enchilada sauce
- 1 (28 oz.) can fire-roasted diced tomatoes
- 1 (15 oz.) can black beans drained and rinsed
- 1 1/2 c. frozen whole kernel corn
- 1/2 med. yellow onion finely chopped
- 3 cloves garlic minced
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. salt
- 1/4 tsp. black pepper
- 2 T. chopped cilantro
TOPPINGS:
- Shredded cheddar cheese
- Sour cream
- Chopped cilantro
- Diced avocado
- Tortilla strips or chips
- Lime wedges for serving
Instructions
- Combine chicken, chicken broth, enchilada sauce, fire-roasted tomatoes, black beans, corn, onion, garlic, chili powder, cumin, salt, and pepper in the bottom of your slow cooker.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is tender.
- Remove the chicken to a plate and shred it with two forks. Return the chicken to the slow cooker and stir in cilantro. Taste and season with salt if needed.
- Serve in bowls topped with cheddar cheese, a dollop of sour cream, more cilantro, avocado, tortilla strips or chips, and a lime wedge. Enjoy!