Crockpot Chicken Enchilada Soup
Equipment
- 1 Crockpot
- 1 measuring cup
- 1 measuring spoon set
- 1 Cutting board
- 1 Knife
- 1 spoon for stirring
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cups chicken broth
- 1 can black beans 15 ounces, drained and rinsed
- 1 can corn 15 ounces, drained
- 1 can diced tomatoes with green chilies 14 ounces
- 1 cup enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1 lime cut into wedges
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Pour the chicken broth over the chicken breasts.
- Add the black beans, corn, diced tomatoes with green chilies, and enchilada sauce to the crockpot.
- Sprinkle the cumin, chili powder, garlic powder, onion powder, salt, and pepper over the ingredients.
- Stir gently to combine all ingredients.
- Cover the crockpot and cook on low for 6 hours.
- Remove the chicken breasts from the crockpot and shred them with two forks.
- Return the shredded chicken to the crockpot and stir to combine.
- Let the soup rest for 10 minutes before serving.
- Serve hot, topped with shredded cheddar cheese, chopped cilantro, and lime wedges.
Notes
For a richer flavor, consider browning the chicken breasts briefly in a skillet before placing them in the crockpot. You can also adjust the spice level by adding more or less chili powder and cumin to suit your taste. If you prefer a thicker soup, mash some of the beans with a fork before adding them to the crockpot. Additionally, this soup pairs well with a side of warm tortillas or cornbread for a complete meal.
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