Description
A comforting, flavorful, and easy-to-make soup perfect for busy weeknights, using slow cooker to develop rich flavors with minimal effort.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) enchilada sauce
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional, for topping)
- Fresh lime wedges (optional, for serving)
Instructions
- Add shredded cooked chicken, black beans, corn, enchilada sauce, chicken broth, cumin, chili powder, garlic powder, onion powder, paprika, salt, and pepper into the crockpot.
- Stir all ingredients until well combined.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours.
- Before serving, give the soup a good stir and adjust seasoning if needed.
- Ladle into bowls and top with shredded cheese and a squeeze of lime if desired.
Notes
This soup is highly customizable; you can add toppings like shredded cheese, sour cream, or fresh cilantro. Use leftover cooked chicken for convenience. For a thicker soup, mash some of the beans or corn before serving.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Dinner
- Cuisine: American
Keywords: Easy Crockpot Chicken Enchilada Soup, easy recipes
