Cheesy Chicken Enchilada Soup
This easy to put together slow cooker meal is loaded with bold flavor, hearty chunks of meat, and lots of melty cheese. Better than any soup you will get at a restaurant and perfect for loading up with your favorite toppings!
- 3 cups chicken broth low sodium
- 2 lbs chicken breasts skinless and boneless
- 1½ cup enchilada sauce
- ½ cup yellow onion diced
- 3 cloves garlic minced
- 1 (14.5 ounce) diced tomatoes
- 1 (15 ounce) black beans drained and rinsed
- 1 (15.25 ounce) whole kernel corn
- 1 (7 ounce) diced green chiles
- ½ tsp ground cumin
- 1 tsp salt
- 8 ounces cheddar cheese shredded
Slow Cooker Instructions
Add all ingredients to the crockpot except for the shredded cheese.
Cook on LOW heat for 6-8 hours or HIGH heat 4-5 hours.
Remove the chicken from the crockpot and shred, then return to the soup.
Add in the cheese, stir, and allow the cheese to melt for about 5 minutes.
Heat 1 tbsp of oil in a large dutch oven over medium heat.
Add the chicken to sear for 2-3 minutes, then flip and cook an additional 2-3 minutes on the other side.
Remove the chicken from the dutch oven, set aside.
Add the onion and cook until softened and translucent. Add the garlic and continue to cook an additional 30 seconds.
Pour in the chicken broth and enchilada sauce. Stir to combine.
Add in diced tomatoes, black beans, corn and diced green chiles. Add in salt and cumin.
Return the chicken to the soup. Bring the soup to a simmer. Cover and cook for 20-30 minutes until soup reaches 165℉ and chicken is fully cooked. Remove the chicken, shred, then return to the soup.
Remove the soup from the heat. Add in the shredded cheese and stir as it melts.
Serving: 1g | Calories: 272kcal | Carbohydrates: 6g | Protein: 32g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 1312mg | Potassium: 537mg | Fiber: 1g | Sugar: 4g | Vitamin A: 618IU | Vitamin C: 10mg | Calcium: 220mg | Iron: 1mg