Crockpot Chicken Enchilada Soup
A hearty slow cooker soup with shredded chicken, black beans, corn, and a rich enchilada broth.
Equipment
- Slow cooker / crockpot
- Two forks (for shredding)
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 onion chopped
- 4 cloves garlic minced
- 15 oz can black beans rinsed and drained well
- 10 oz can red enchilada sauce
- 10 oz can diced tomatoes and green chilies
- 10 oz frozen corn kernels
- 2 cups chicken broth
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp Mexican oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 bay leaves
Instructions
- Place chicken breasts into the crockpot.
- Add onion, garlic, black beans, red enchilada sauce, diced tomatoes and green chilies, corn kernels, chicken broth, seasonings, and bay leaves.
- Cover and cook on low for 4-6 hours or high for 3-4 hours, until chicken is cooked through and tender.
- Shred chicken with two forks and stir into the soup.
- Discard bay leaves before serving. Serve with toppings of choice.
Notes
Cool leftovers before storing in an airtight container in the fridge for about 3-4 days. Freeze in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating on the stovetop or in the microwave. Serve with shredded cheese, sour cream, tortilla strips, avocado, jalapeños, cilantro, or lime.
