Crockpot Enchilada Soup
Slow cooker enchilada soup with chicken, red enchilada sauce, tomatoes, black beans, corn, onion, garlic, chili powder, cumin, and cilantro.
Equipment
- Slow cooker
- Skillet
Ingredients
Ingredients
- 1 to 1 1/2 pounds boneless chicken breast
- 2 10-ounce cans red enchilada sauce
- 28 ounces diced tomatoes undrained
- 14.5 ounces chicken broth low sodium
- 1 can black beans undrained
- 10 ounces frozen corn thawed
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1/4 cup fresh cilantro chopped
- salt and pepper to taste
- vegetable oil for browning chicken
Instructions
Instructions
- Season chicken breast on both sides with salt and pepper. Brown in a skillet with vegetable oil for about 3 minutes per side, if desired.
- Add chicken to the slow cooker. Pour in diced tomatoes, enchilada sauce, chicken broth, and undrained black beans.
- Add thawed corn, onion, garlic, chili powder, cumin, and cilantro. Stir to combine.
- Cover and cook on high for 2 hours, until chicken is cooked through and shreds easily.
- Remove chicken and shred with two forks, then return it to the soup.
- Taste for salt and pepper and serve with toppings.
Notes
Browning the chicken first adds flavor, but the soup still works if you skip that step. Do not drain the black beans because their liquid helps thicken the broth. Thaw frozen corn before adding so it does not cool the slow cooker. Use two cans of enchilada sauce for a fuller broth flavor.
