Description
A comforting Mexican-inspired soup packed with flavors of enchilada sauce and tender chicken, perfect for any occasion.
Ingredients
Scale
- 1.5 lbs chicken breasts
- 28 oz red enchilada sauce
- 14.5 oz diced tomatoes
- 15 oz black beans, rinsed
- 15 oz corn, drained
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 0.5 tsp smoked paprika
- 4 cups chicken broth
- 0.5 cup heavy cream or cream cheese (optional)
Instructions
- Add chicken, enchilada sauce, diced tomatoes, black beans, corn, onion, garlic, spices, and broth to the slow cooker. Stir to combine all ingredients thoroughly.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is tender and easily shreds with a fork.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the pot, mixing it back into the soup.
- If desired, stir in cream cheese or heavy cream to add richness and creaminess to the dish.
- Serve hot, garnished with your favorite toppings like cheese, avocado, or fresh cilantro.
Notes
This soup is excellent for meal prep, as flavors intensify when stored overnight and reheated. You can also freeze it for later use.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg