Crock-Pot Chicken Enchilada Soup

Servings: 6 | Prep: 15 minutes

This slow-cooker chicken enchilada soup is going to keep you cozy and satisfied all winter long.

Adapted from Lena Abraham

Ingredients

• 1 yellow onion, finely chopped
• 2 lb. boneless, skinless chicken breasts, cut into thirds
• 1 (28-oz.) can fire-roasted diced tomatoes
• 1 (19-oz.) can red enchilada sauce
• 1 (15-oz.) can black beans, drained, rinsed
• 1 (15-oz.) can corn, drained and rinsed
• 2 1/2 c. low-sodium chicken broth
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. garlic powder
• 1/3 c. shredded cheddar, plus more for serving
• 1/4 c. heavy cream
• Kosher salt (optional)
• Sour cream, chopped fresh cilantro, lime wedges, and crushed tortilla chips, for serving

Instructions

1. In a slow cooker, combine onion, chicken, tomatoes, enchilada sauce, beans, corn, broth, chili powder, cumin, and garlic powder. Cook on High for 3 hours, until chicken is tender and an instant-read thermometer inserted into thickest part registers 165°.
2. Transfer chicken to a cutting board or plate and shred with 2 forks. Return to slow cooker and stir in cheese and cream. Cook on Low until cheese is melted, about 5 minutes; season with salt, if needed.
3. Divide soup among bowls. Top with sour cream, cilantro, a squeeze of lime, crushed chips, and more cheddar, as desired.

Nutrition (per serving)

Glycemic Load

Recipe extracted and analyzed with Glyc