Slow Cooker Chicken Enchilada Chili Soup: 7 Comforting Savors
A hearty and flavorful slow cooker chicken enchilada chili soup.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 lbs chicken breast
- 1 can black beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 packet enchilada sauce mix
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Place chicken breast in the slow cooker.
- Add black beans, corn, diced tomatoes, onion, and garlic.
- Pour in chicken broth and add enchilada sauce mix, cumin, chili powder, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken before serving.
- Top with cheese and cilantro if desired.
Notes
- This soup can be frozen for later use.
- Adjust spices to your liking.
- Serve with tortilla chips for crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Slow Cooker Chicken Enchilada Chili Soup