Ingredients
Scale
- 2 lbs (900 g) boneless, skinless chicken breasts
- 1 can (15 oz or 425 g) black beans, drained and rinsed
- 1 can (15 oz or 425 g) corn, drained
- 1 can (10 oz or 284 g) enchilada sauce
- 1 can (14.5 oz or 410 g) diced tomatoes, undrained
- 1 cup (240 ml) chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup (240 ml) heavy cream
- Fresh cilantro for garnish (optional)
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the black beans, corn, enchilada sauce, diced tomatoes, chicken broth, onion, garlic, cumin, chili powder, salt, and pepper.
- Stir until well combined, then cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, shred the chicken in the slow cooker and stir in the heavy cream.
- Garnish with fresh cilantro if desired and serve hot.
Notes
- Feel free to add more spices if you like it spicy!
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, chicken enchilada soup, summer recipe