Description
Indulge in the comforting warmth of Slow Cooker Chicken Enchilada Soup, a delightful and hassle-free dish that transforms tender chicken, vibrant vegetables, and zesty spices into a hearty meal. Perfect for busy weeknights or cozy weekends, this soup is not just easy to prepare; it’s also customizable to suit your tastes. Each bowl offers a burst of flavor, whether topped with crunchy tortilla chips or creamy avocado slices. Gather your ingredients, set your slow cooker, and let the magic happen—dinner will be ready when you are!
Ingredients
1.5 lbs boneless, skinless chicken breasts
1 can (15 oz) black beans, rinsed and drained
1 can (14 oz) diced tomatoes
1 medium onion, chopped
1 red bell pepper, diced
1 cup enchilada sauce
4 cups low-sodium chicken broth
1 cup frozen corn
Spices: cumin, paprika, chili powder, garlic powder, salt & pepper
Instructions
1. Chop onion and red bell pepper; rinse black beans.
2. Layer ingredients in the slow cooker: onion first, followed by bell pepper, black beans, corn, chicken breasts, enchilada sauce, and broth.
3. Season with spices.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
Notes
For added flavor depth, use homemade broth.
Customize with seasonal veggies like zucchini or sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
Nutrition
- Calories: 320
- Fat: 7g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g