Description
This hearty and flavorful slow cooker chicken enchilada soup is packed with spices and topped with delicious fixings.
Ingredients
Scale
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon sweet paprika
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 1½ pounds chicken breast
- 1 15-oz can black beans (rinsed and drained)
- 1 medium yellow onion (about 1 cup, diced)
- 3 cloves garlic (minced)
- 1 10-oz can red enchilada sauce
- 1 cup corn (canned or frozen)
- ½ cup sour cream
- 8 small corn tortillas (cut into strips)
- 1½ cups shredded Colby-Jack cheese
- optional: Sliced jalapeno, diced avocado, pico de gallo, extra sour cream, lime wedges, chopped cilantro (for serving)
Instructions
- In a small bowl, whisk together the chili powder, salt, paprika, cumin, onion powder, oregano, and black pepper.
- Place the chicken breasts in a single layer in the bottom of a 6-quart (or larger) slow cooker. Sprinkle evenly with the seasoning.
- Add the black beans, onion, and garlic in an even layer over the chicken.
- Pour the enchilada sauce evenly over the chicken and vegetables.
- Cover and cook on high for 3-4 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in the corn and sour cream until well combined.
- Add the corn tortilla strips in an even layer, pressing down lightly with a spoon so they absorb some of the sauce.
- Sprinkle with the shredded cheese, cover again, and cook for 30 minutes, or until the cheese is melted and bubbly.
- Serve hot with your choice of toppings such as jalapeno, pico de gallo, sour cream, lime wedges, and cilantro.
Notes
- For a spicier kick, add more chili powder or diced jalapenos.
- This dish can be garnished with a variety of toppings to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 80mg