Name: Chicken Enchilada Slow Cooker Soup Recipe
Yield: 1

How To Make Chicken Enchilada Slow Cooker Soup

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Preparation: 10 minutes

Cooking: 4 hours

Total: 4 hours 10 minutes

Serves:

Ingredients

1 lb boneless, skinless chicken breasts, cooked and shredded
1 onion, diced
1 red bell pepper, diced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 can (10 oz) red enchilada sauce
1 cup frozen corn kernels
4 cups chicken broth
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, chopped cilantro, lime wedges

Instructions

In a slow cooker, add the shredded chicken, onion, bell pepper, black beans, diced tomatoes, enchilada sauce, corn, chicken broth, cumin, chili powder, garlic powder, salt, and pepper. Stir to combine.
Cook on low heat for 4 hours or high heat for 2 hours.
Serve hot, topped with shredded cheese, sour cream, chopped cilantro, and a squeeze of lime juice.