Slow cooker- chicken enchilada soup

 Hearty Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup is loaded with beans and veggies and is topped off with your favorite Mexican fixings. The perfect meal for a busy weeknight!

If you prefer a soup with more spice, you can use a spicy enchilada sauce or swap out the standard canned tomatoes with a can of hot and spicy Mexican style tomatoes. Sometimes I use pinto beans instead of black beans for a little variety, and if you don’t have a red bell pepper, a green one works just as well.

This cooks all day in the slow cooker but of course can be made on the stove top the same way.

Slow Cooker Chicken Enchilada Soup

 PREP TIME10 minutes

COOK TIME8 hours

TOTAL TIME8 hours 10 minutes

 SERVINGS4 servings

 COURSEDinner

 CUISINEMexican

This slow cooker chicken enchilada soup is loaded with beans and veggies and is topped off with your favorite Mexican fixings. The perfect meal for a busy weeknight!

Ingredients

• 1 pound boneless skinless chicken breasts
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• 1 ½ cups frozen corn kernels
• 15 ounces black beans 1 can, rinsed and drained
• ½ cup finely diced onion
• 1 red bell pepper cored seeded and finely diced
• 14 ½ ounces diced tomatoes
• 10 ounces red enchilada sauce
• 2 cups chicken broth

Toppings for Serving (optional)

• tortilla strips
• sour cream
• cilantro chopped
• avocado diced
• cheese shredded

Instructions

• Place the chicken breasts at the bottom of a slow cooker.
• Sprinkle the chili powder, cumin, salt, pepper and garlic powder over the chicken breasts.
• Add the corn, black beans, onion and bell pepper to the slow cooker.
• Pour in the tomatoes, enchilada sauce and chicken broth.
• Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 4 hours.
• Remove the top and shred the chicken breasts with two forks.
• Ladle into bowls and serve with your choice of toppings.