Delicious and Easy Chicken Enchilada Slow Cooker Soup Recipe

This Chicken Enchilada Slow Cooker Soup is a flavorful and comforting dish that is perfect for chilly nights. Made with tender chicken, black beans, corn, and enchilada sauce, this soup is easy to make and will warm you up from the inside out. Simply toss all the ingredients into a slow cooker and let it simmer away, filling your home with the irresistible aroma of Mexican cuisine. Serve it with your favorite toppings like sour cream, cheese, and avocado for a truly satisfying meal.

Ingredients

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) corn, drained
• 1 can (15 ounces) red enchilada sauce
• 1 can (10 ounces) diced tomatoes with green chilies
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 4 cups chicken broth
• Salt and pepper to taste
• Tortilla strips, for garnish
• Fresh cilantro, for garnish
• Lime wedges, for serving

Directions

1. In a slow cooker, combine the shredded chicken, black beans, corn, enchilada sauce, diced tomatoes with green chilies, onion, garlic, chili powder, cumin, oregano, and chicken broth.
2. Stir well to combine all the ingredients.
3. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors meld together.
4. Taste the soup and season with salt and pepper if needed.
5. Serve the soup hot, garnished with tortilla strips, fresh cilantro, and lime wedges.

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