Ingredients
Scale
- 1 pound skinless & boneless chicken breasts
- 1 15 ounce can whole kernel corn, drained
- 1 15 ounce can black beans, drained and rinsed
- 1 14.5 ounce can fire roasted diced tomatoes, undrained
- 1 14.5 ounce can chicken broth
- 1 10 ounce can red enchilada sauce
- 1 small onion chopped
- 1 4 ounce can diced green chiles
- 3 cloves garlic minced
- 1.5 teaspoon ground cumin
- 1.5 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- your choice of toppings
Instructions
- Add the chicken, corn, black beans, tomatoes, chicken broth, enchilada sauce, onion, green chiles, garlic, cumin, chili powder, salt, and pepper to the slow cooker.
- Stir everything together, cover, and cook on low for about 6 hours.
- Once the chicken is cooked through, remove it from the slow cooker and shred it.
- Return the shredded chicken back to the soup and stir to combine.
- Garnish as desired and serve.
Last Step:
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Feel free to customize toppings with cheese, avocado, or cilantro for added flavor.
This soup can also be enjoyed with tortilla chips for a crunchy contrast.
- Prep Time: 5 minutes
- Cook Time: 365 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg