Recipe
Slow Cooker Chicken Enchilada Soup
Serves:
Ingredients:
½ onion, finely chopped
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 can (19 ounces) red enchilada sauce
1 can (28 ounces) fire-roasted diced tomatoes
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained
2 pounds boneless, skinless chicken breasts, cut into thirds
2 ½ cups chicken broth
1/3 cup cheddar cheese, plus more for serving
¼ cup heavy cream
Sour cream, for serving
Chopped cilantro, for serving
Sliced lime, for serving
Crushed tortilla chips, for serving
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 can (19 ounces) red enchilada sauce
1 can (28 ounces) fire-roasted diced tomatoes
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained
2 pounds boneless, skinless chicken breasts, cut into thirds
2 ½ cups chicken broth
1/3 cup cheddar cheese, plus more for serving
¼ cup heavy cream
Sour cream, for serving
Chopped cilantro, for serving
Sliced lime, for serving
Crushed tortilla chips, for serving
Directions:
Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your slow cooker. Stir together to combine all ingredients. Set on high and cook for 3 hours, or until chicken is tender.
Remove chicken from slow cooker and shred. Return to slow cooker and stir in cheese and cream. Stir and place on low until cheese is melted.
Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.
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