Slow Cooker Chicken Enchilada Soup

Chicken enchilada soup with black beans, corn, and lime simmers gently in the slow cooker for an easy, hearty dinner.

Prep: 15 min · Cook: 330 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 15 oz black beans
• 15 oz corn
• 10 oz enchilada sauce
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 medium avocado
• 1 cup shredded mexican cheese
• 1 medium lime

Cooking instructions

1. Place the chicken, black beans, corn, enchilada sauce, chicken broth, cumin, garlic powder, salt, and pepper in a slow cooker. Stir gently to combine. (about 5 min) — Low
2. Cover and cook on Low for 5 to 6 hours, until the chicken is tender and reaches 165°F (74°C) in the thickest part. (about 330 min) — Low
3. Transfer the chicken to a bowl and shred it with two forks. Return it to the slow cooker and stir into the soup. (about 5 min) — Hot
4. Ladle the soup into bowls and top with avocado and shredded cheese. Squeeze lime over each serving. (about 5 min) — Hot