Crock-Pot Chicken Enchilada Soup
You'll want to curl up with a bowl of Crock-Pot Chicken Enchilada Soup all fall long.
- ½ Onion, finely chopped
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 (19-oz) can red enchilada sauce
- 1 (28-oz) can fire-roasted diced tomatoes
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can corn, drained and rinsed
- 2 lb. boneless, skinless chicken breasts, cut into thirds
- 2½ c. chicken broth
- ⅓ c. cheddar cheese, plus more for serving
- ¼ c. heavy cream
- Sour cream, for serving
- Chopped cilantro, for serving
- Sliced lime, for serving
- Crushed tortilla chips, for serving
- Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine. Set on high and cook for 3 hours, or until chicken is tender.
- Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and heat on low until cheese is melted. Taste and season with salt if needed.
- Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.