Introduction:

There’s nothing more comforting than a delicious bowl of soup on a chilly day. This Crock-Pot Chicken Enchilada Soup combines the zesty flavors of enchiladas with the warmth of a hearty soup. It’s easy, delicious, and perfect for meal prep or feeding a crowd!

Ingredients:

– 1 pound boneless, skinless chicken breasts

– 1 can (10 oz) red enchilada sauce

– 1 can (14 oz) diced tomatoes with green chilies, undrained

– 1 can (15 oz) black beans, rinsed and drained

– 1 can (15 oz) whole-kernel corn, drained

– 1 medium onion, chopped

– 2 cloves garlic, minced

– 3 cups chicken broth

– 1 teaspoon ground cumin

– 1 teaspoon chili powder

– Salt and pepper, to taste

– Toppings: shredded cheese, sour cream, avocado slices, chopped cilantro, tortilla chips

Instructions:

1. Place the chicken in the bottom of a 5-quart or larger Crock-Pot.

2. In a large bowl, combine the enchilada sauce, diced tomatoes with green chilies, black beans, corn, onion, and garlic. Pour the mixture over the chicken.

3. Add the chicken broth to the Crock-Pot. Make sure the chicken is fully covered by the liquid.

4. Stir in cumin, chili powder, salt, and pepper.

5. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

6. About half an hour before serving time, use two forks to shred the chicken directly in the Crock-Pot.

7. Serve the soup hot with a selection of toppings, such as shredded cheese, sour cream, avocado slices, chopped cilantro, and tortilla chips.

Conclusion:

Crock-Pot Chicken Enchilada Soup is not only scrumptious but also incredibly easy to make. With minimal effort, you can have dinner ready to serve or freeze for future meals. Enjoy this delectable dish knowing that you’re providing your family and friends with a flavorful and nutritious meal that will keep them coming back for more!