Chicken Enchilada Soup
A cozy and hearty Chicken Enchilada Soup that combines tender chicken, zesty spices, and creamy goodness, perfect for chilly nights.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 495 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) red enchilada sauce
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 small onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- Fresh cilantro, for garnish
Instructions
- Prepare the chicken: Place the chicken breasts in the slow cooker.
- Add the black beans, corn, enchilada sauce, diced tomatoes, chicken broth, and diced onion along with garlic powder, cumin, chili powder, salt, and pepper.
- Combine everything together until well mixed.
- Cook the soup: Cover and cook on low for 6-8 hours or on high for 4 hours until the chicken is cooked through.
- Shred the chicken using two forks directly in the slow cooker.
- Make it creamy by stirring in the shredded cheddar cheese and sour cream until melted and creamy.
- Serve hot, garnished with fresh cilantro for an extra burst of flavor.
Notes
For added flavor, consider incorporating fresh jalapeños or swapping the cheese for a dairy-free alternative.
Find it online: https://www.chickennova.com/chicken-enchilada-soup/