Description
Indulge in the warm embrace of Mexican Comfort with this easy slow cooker chicken enchilada soup. A delightful fusion of tender chicken, black beans, and fresh corn all simmered in a creamy broth, this dish captures the true essence of Mexican cuisine. Perfect for cozy dinners, game days, or gatherings, it offers rich flavors with minimal effort—just set it and forget it! Your family and friends will love its hearty and nutritious profile, making it an instant favorite for any occasion.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 package taco seasoning
- 2 cans red enchilada sauce
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can Rotel diced tomatoes with green chilies
- 1 can diced tomatoes
- 2½ cups low-sodium chicken broth
- ½ cup shredded cheddar cheese
- ⅓ cup heavy cream
Instructions
- Place the chicken in the slow cooker and coat with taco seasoning.
- Add diced tomatoes, Rotel, enchilada sauce, black beans, corn, and chicken broth.
- Cover and cook on LOW for 4 to 6 hours until the chicken is tender.
- Shred the chicken using two forks; return to the pot and stir well.
- Stir in shredded cheese and heavy cream; cook until the cheese melts.
- Season with salt and pepper before serving hot.
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 90mg