Description
A cozy, slow-cooked soup inspired by classic enchilada flavors, made with tender shredded chicken, beans, corn, and a rich savory broth, finished with fresh toppings for a comforting and satisfying meal.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breast
- 4 cups chicken broth
- 2 cups enchilada sauce
- 1.5 cups black beans, drained and rinsed
- 1.5 cups corn kernels
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 garlic cloves, minced
- 1.5 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 1 large avocado, diced (for serving)
- 1 cup crispy tortilla strips (for serving)
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Add the diced onion, green bell pepper, minced garlic, black beans, and corn.
- Pour in the chicken broth and enchilada sauce.
- Sprinkle in the cumin, chili powder, smoked paprika, salt, and black pepper.
- Cover and cook on low for 6 hours until the chicken is tender.
- Remove the chicken breasts and shred them using two forks.
- Return the shredded chicken to the soup and stir well.
- Stir in the lime juice and chopped cilantro just before serving.
- Serve hot with avocado and crispy tortilla strips on top.
Notes
- Stir gently after shredding the chicken to keep the texture balanced.
- Taste and adjust salt and lime juice before serving.
- Add toppings right before serving to keep them fresh and crisp.
- Let the soup rest for 10 minutes after cooking for best flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: crockpot chicken enchilada soup, slow cooker chicken soup, enchilada soup recipe, easy crockpot soup, comfort food soup