Slow Cooker Chicken Enchilada Soup

Name: Slow Cooker Chicken Enchilada Soup
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Ingredients: 1 pound boneless skinless chicken breasts; 2 teaspoons chili powder; 1 teaspoon cumin; 1 teaspoon salt; ½ teaspoon pepper; ½ teaspoon garlic powder; 1 ½ cups frozen corn kernels; 15 ounces black beans (1 can, rinsed and drained); ½ cup finely diced onion; 1 red bell pepper (cored seeded and finely diced); 14 ½ ounces diced tomatoes; 10 ounces red enchilada sauce; 2 cups chicken broth; tortilla strips; sour cream; cilantro (chopped); avocado (diced); cheese (shredded)

5.0

(57)

www.spendwithpennies.com

Your recipes

Prep Time: 10 minutes

Cook Time: 480 minutes

Total: 490 minutes

Servings: 4

Cost: $15.36 /serving

Author : Sara Welch

chicken enchilada soup

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Place the chicken breasts at the bottom of a slow cooker.

Step 2

Sprinkle the chili powder, cumin, salt, pepper and garlic powder over the chicken breasts.

Step 3

Add the corn, black beans, onion and bell pepper to the slow cooker.

Step 4

Pour in the tomatoes, enchilada sauce and chicken broth.

Step 5

Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 4 hours.

Step 6

Remove the top and shred the chicken breasts with two forks.

Step 7

Ladle into bowls and serve with your choice of toppings.

Top similar recipes

Curated for you