Gather ingredients
Ingredients
•Chicken broth (appx 2/3-3/4 of a 32 oz box)
•Chicken breast (2 )
•Frozen corn (1/2 bag)
•Fire roasted tomatoes (12.5 oz)
•Black beans (1 or 2 cans)
•Yellow onion (1/4)
•Cilantro (as much or little as you want)
•Cumin, paprika, garlic powder, salt, pepper (measure with your heart)
Directions:
1.) Add all ingredients to crock pot.
2.) Cook low and slow for 6 hours. At about 4 hours in, take out the chicken, shred it, and return to cook for the remaining 2 hours.
3.) Serve and top with tortilla strips, avocado, and lime.
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Chicken enchilada soup is an excellent blend of flavors and nutritional goodness, fully embracing the deliciousness of traditional Mexican cuisine. This recipe not only features staples such as black beans and fire-roasted tomatoes but also incorporates healthy components like chicken breast and cilantro. With minimal effort, the slow-cooking method helps meld the rich flavors together, making it an ideal dish for busy weeknights or cozy family gatherings. To further enhance your Chicken Enchilada Soup, consider garnishing with fresh avocado slices, crispy tortilla strips, and a squeeze of lime to brighten the flavor. Pairing it with a side of cornbread or a fresh green salad can elevate your meal experience. This hearty soup is not just filling but also provides a well-rounded diet with its varied ingredients, making it a favorite for both adults and kids. Don't forget to explore variations by adding other vegetables like bell peppers or jalapeños for an extra kick of flavor!
