Slow cooker chicken enchilada soup is a comforting and flavorful dish that is perfect for a cold day. This hearty soup combines the rich flavors of chicken, beans, corn, and enchilada sauce, creating a satisfying and satisfying meal that is easy to make.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 (10-ounce) can enchilada sauce
- 3 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Tortilla chips, for serving
Instructions:
- Brown the chicken: Brown the chicken in a large skillet over medium-high heat until cooked through.
- Combine ingredients: Add the browned chicken, onion, bell pepper, black beans, corn, diced tomatoes and green chilies, enchilada sauce, chicken broth, chili powder, cumin, garlic powder, onion powder, salt, and pepper to a slow cooker.
- Cook on low: Cover and cook on low for 6-8 hours, or until the chicken is tender and the flavors have melded together.
- Serve: Serve hot with tortilla chips.
Tips for the Perfect Slow Cooker Chicken Enchilada Soup:
- For a spicier soup: Add a pinch of cayenne pepper or a diced jalapeño pepper to the slow cooker.
- Customize your toppings: Serve the soup with your favorite toppings, such as shredded cheese, sour cream, or avocado.
- Make ahead: Slow cooker chicken enchilada soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the slow cooker on low for a few hours before serving.
Slow cooker chicken enchilada soup is a delicious and hearty meal that is perfect for a cold day. With its simple ingredients and easy preparation, this recipe is a great option for busy weeknights or entertaining guests.
