Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 28 oz red enchilada sauce (canned or jarred)
- 32 oz low-sodium chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 can (4 oz) diced green chiles
- 1 cup salsa (your choice of heat level)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Optional toppings: Shredded cheese, Greek yogurt (as a sour cream sub), avocado, cilantro, and lime wedges
Instructions
- Place the raw chicken breasts at the bottom of your slow cooker. Pour the red enchilada sauce, chicken broth, and salsa directly over the meat. Add the drained black beans, corn, and green chiles. Sprinkle the chili powder, cumin, and garlic powder over the top. Use a large spoon to give everything a quick stir, ensuring the spices are distributed and the chicken is submerged in the liquid.
- Secure the lid on your crockpot. Set the temperature to “Low” and cook for 6 to 8 hours, or set it to “High” for 3 to 4 hours. The long, slow cooking process tenderizes the chicken and allows the flavors of the enchilada sauce and spices to meld perfectly. Avoid opening the lid during the cooking process to keep the heat trapped inside.
- Once the cooking time is complete, remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the crockpot and stir it back into the soup. Taste the broth and add salt or pepper if needed. Ladle the hot soup into bowls and top with fresh cilantro, a dollop of Greek yogurt for extra protein, and a squeeze of lime juice.
- Cook Time: 6 hours 5 minutes