Packed with chunks of chicken, tomatoes, beans, and corn, this is the perfect easy and filling weeknight meal.
Ingredients:
- 1/2 tablespoon olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 tablespoon chili powder
- 1 teaspoon sweet paprika
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 jar enchilada sauce
- 1 can corn, rinsed and drained
- 1 can black beans or red kidney beans, rinsed and drained
- 2 cans diced tomatoes
- 4 cups low sodium chicken broth
- 4 boneless, skinless chicken breasts
- 1 bay leaf
- 1/3 cup yellow shredded cheddar cheese, plus more for serving
- 1/4 cup heavy cream
- sour cream, for serving
- fresh chopped cilantro or parsley, for serving
- sliced lime, for serving
Method:
- Heat olive oil in a pan; add onions and cook for 3 minutes.
- Stir in the garlic and season with salt, pepper, chili powder, paprika, cumin, and garlic powder.
- Pour in 1/3 cup of the enchilada sauce; scrape up all the bits at the bottom of the skillet and pour it all into the bowl of your Slow Cooker.
- Combine the remaining enchilada sauce, corn, beans, diced tomatoes, chicken broth, and bay leaf in the crock pot; stir.
- Arrange the chicken breasts on top.
- Cover and set on LOW for 6 hours, or until chicken is cooked through. OR set it on HIGH for 3 hours, or until chicken is done.
- Remove chicken from the crock pot and shred it.
- Stir it back into the slow cooker.
- Stir in cheese and heavy cream.
- Ladle soup into bowls and top with sour cream, cilantro, limes, and cheese.
- Serve
HOW TO FREEZE CHICKEN ENCHILADA SOUP
- Transfer the COMPLETELY cooled soup to freezer bags, and keep in the freezer for 2 to 3 months.
- To thaw, take out from the freezer the night before and set it in the refrigerator overnight.
- Reheat in a pot over medium heat.