Description
All the goodness of chicken enchiladas, simmered into a soup and served up in piping hot bowlfuls, topped with your favorite Tex-Mex garnishes.
Ingredients
Units
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cups chicken stock
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) enchilada sauce
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional garnishes: shredded cheese, sour cream, avocado, cilantro, lime wedges
Instructions
- Place the chicken breasts in the slow cooker.
- Add chicken stock, black beans, diced tomatoes, enchilada sauce, corn, chili powder, and cumin.
- Stir to combine and season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove chicken breasts, shred them, and return to the soup.
- Serve hot with optional garnishes.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Soup
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5
- Sodium: 800
- Fat: 8
- Carbohydrates: 30
- Fiber: 8
- Protein: 25