Description
Slow-cooker soup with chicken, black beans, corn, and zesty green enchilada base—bold flavors and comfort made easy for cozy nights!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups chicken broth
Instructions
- Place the chicken breasts in the crock pot.
- Add the green enchilada sauce, black beans, corn, diced tomatoes with green chilies, onion, garlic, cumin, chili powder, and a pinch of salt and pepper.
- Pour in the chicken broth and stir to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours , until the chicken is fully cooked and tender.
- Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the crock pot. Stir well.
- Taste and adjust the seasoning with additional salt and pepper, if necessary. Serve hot with optional toppings like tortilla strips, avocado, shredded cheese, or a dollop of sour cream.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Keywords: crockpot chicken enchilada soup