Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

Ingredients

2 pounds boneless, skinless chicken breasts

1 can (10 oz) red enchilada sauce

1 can (10 oz) Ro-tel tomatoes with green chiles, undrained

1 can (15 oz) black beans, drained and rinsed

1 can (11 oz) Mexicorn or Southwest corn blend, drained

1 cup chicken stock or broth

2 tablespoons chili powder

½ teaspoon smoked paprika

½ teaspoon ground cumin

1 teaspoon kosher salt

½ cup heavy cream

Optional Garnishes:

Sour cream

Fresh cilantro, chopped

Shredded cheddar cheese

Sliced avocado

Sliced jalapeños

Lime wedges

Instructions

Assemble the base:

Place the chicken breasts at the bottom of your slow cooker. Add the enchilada sauce, Ro-tel tomatoes (with their juices), black beans, Mexicorn, chicken stock, chili powder, smoked paprika, cumin, and salt. Stir gently to combine all ingredients.

Cook the soup:

Cover and cook on high for 3 to 4 hours, or until the chicken is tender and easily shreds with a fork.

Finish with cream:

Shred the chicken directly in the slow cooker using two forks. Stir in the heavy cream until fully incorporated. Cover and continue cooking on low for 30 more minutes to allow the flavors to meld.

Garnish and serve:

Ladle the soup into bowls and serve warm. Top with your favorite garnishes such as sour cream, shredded cheddar, chopped cilantro, avocado slices, jalapeño rings, or a squeeze of fresh lime juice.