Chicken Enchilada Soup
You might have heard of white Mexican chili, but have you heard of Chicken Enchilada Soup? I thought I invented this recipe. But like most recipe ideas, lots of other people had this same notion, too. But mine is the best!
Ingredients
- 2 boneless skinless chicken breasts about 1 pound
- 2 cups chicken stock
- 1 1/4 cup red enchilada sauce
- 2 cans black beans 14 ounces each, rinsed and drained
- 1 can fire-roasted diced tomatoes 14 ounces, with juice
- 1 can whole-kernel corn 15 ounces, drained
- 1 can diced green chiles 4 ounces
- 2 cloves garlic minced
- 1 white onion diced
- 1 teaspoon ground cumin
- 1 teaspoon salt or to taste
- Optional garnishes: chopped fresh cilantro diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips
Instructions
- Place all ingredients except for the optional garnishes into a large slow cooker and stir to combine.
- Cover and cook on high heat for 3-4 hours or on low heat for 6-8 hours, until the chicken is fully cooked and can be easily shredded with two forks.
- Shred the chicken inside the slow cooker, then stir to mix the chicken back into the soup.
- Serve the soup warm with any combination of the optional garnishes.
Nutrition
Calories: 154kcalCarbohydrates: 14gProtein: 17gFat: 3gSaturated Fat: 1gSodium: 1472mgFiber: 2g
Tried this recipe?Let us know how it was!