Chicken Enchilada Soup
If you're looking for a hearty, flavorful option that practically makes itself, look no further than this chicken enchilada soup cooked in your trusty crockpot. Not only is this dish bursting with bold flavors, but it also packs a nutritional punch.
Equipment
- Crockpot
Ingredients
- 1 yellow onion, chopped
- 5 garlic cloves, minced
- 1 red bell pepper, chopped
- 1, 15 oz. can tomato sauce
- 2, 15 oz. cans black beans, rinsed and drained
- 1, 10 oz. bag frozen corn
- 1 tbsp chipotle peppers in adobo sauce
- 2 tbsp cumin
- 1 tbsp chili powder
- 2 tsp oregano
- 2 tsp garlic salt
- 1.5 lb chicken breast, boneless, skinless, excess fat removed
- 4 cups chicken broth
- salt and pepper to taste
Optional Toppings
- sour cream
- avocado
- shredded cheese
- tortilla strips
- chopped cilantro
- lime wedges
Instructions
- Add all ingredients in the crockpot except the chicken and broth. Stir well to combine.
- Add the chicken and broth and cook on low for 6 - 8 hours.
- Remove the chicken and shred with two forks or a handheld mixer. Return to the crockpot and allow to simmer for an additional 30 minutes.
- Serve garnished with toppings of choice.