Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 28 oz red enchilada sauce (mild or medium)
- 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 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla strips
Instructions
- Place the raw chicken breasts at the bottom of your slow cooker. Add the diced onion, minced garlic, drained black beans, and drained corn over the chicken. Pour the entire can of red enchilada sauce and the chicken broth over the top. Add your cumin, chili powder, salt, and pepper. Use a large spoon to give the liquid a quick stir, ensuring the spices are well distributed.
- Cover the slow cooker with the lid. Set the temperature to “Low” for 6 to 7 hours or “High” for 3 to 4 hours. You want the chicken to be tender enough that it pulls apart easily with a fork. Avoid opening the lid during the cooking process to keep the heat trapped inside.
- Once the cooking time is up, remove the chicken breasts and place them on a plate or 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. Ladle the hot soup into bowls and top with your favorite garnishes like fresh cilantro, a dollop of Greek yogurt (for extra protein), and crunchy tortilla strips.
- Cook Time: 6 hours 5 minutes