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Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

Enjoy a cozy pot of this slow-cooker chicken soup with enchiladas! It’s a hearty, satisfying treat the whole family will devour.
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 6 peoples
Calories 254 kcal

Ingredients
  

  • 1/2 lbs boneless skinless chicken breasts
  • 1 cup chicken broth
  • 1 can black beans rinsed and drained
  • 1 can corn drained
  • 1 can red enchilada sauce
  • 1 can fire-roasted diced tomatoes with juice
  • 1 can diced green chiles
  • 1 poblano pepper diced
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp salt
  • 1/2 tbsp black pepper
  • 1/4 cup chopped fresh cilantro
  • shredded cheddar cheese sour cream, diced avocado, tortilla strips (Optional toppings)

Instructions
 

  • Place the chicken breasts in the bottom of a 6-quart slow cooker. Season with chili powder, cumin, salt, and pepper.
  • Add the black beans, corn, enchilada sauce, diced tomatoes, green chiles, poblano pepper, onion and garlic. Pour in the chicken broth and stir to combine.
  • Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily with a fork.
  • Remove the chicken and shred with two forks. Return the shredded chicken to the slow cooker.
  • Stir in the chopped cilantro. Taste and adjust seasonings as needed.
  • Serve hot, topped with shredded cheese, sour cream, avocado, and tortilla strips as desired.