Description

Warm up with a bowl of this easy Crockpot Chicken Enchilada Soup! Tender shredded chicken, black beans, corn, and a rich enchilada broth come together in the slow cooker for a hearty family dinner with just minutes of prep. Add your favorite toppings for a cozy meal that’s perfect for busy weeknights.

Ingredients

Units

1.5 lbs boneless skinless chicken breasts

1 onion, chopped

4 garlic cloves, 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 teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon mexican oregano

½ teaspoon salt

¼ teaspoon black pepper

2 bay leaves

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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!

Prep Time: 10 minutes
Cook Time: 4 hours
Category: Soup
Method: Slow Cooker/Crockpot
Cuisine: American