Description
Experience the comfort of classic enchiladas in a cozy, zesty soup format. This one-pot meal combines tender shredded chicken, hearty black beans, sweet corn, and a vibrant green tomatillo sauce. Perfectly suited for busy weeknights, the slow cooker does all the heavy lifting, infusing every spoonful with deep, savory flavors. Finished with a touch of creamy sour cream and a squeeze of fresh lime, this wholesome dish is a crowd-pleasing favorite that stores beautifully for later.
Ingredients
2 lbs boneless skinless chicken breasts
24 oz jar of alcohol-free green enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 small white onion, finely diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 tsp ground cumin
1 tsp chili powder
1/2 cup sour cream
Fresh cilantro for garnish
Lime wedges for serving
Instructions
Add the diced onion, minced garlic, black beans, and corn to the slow cooker basin.
Place the chicken breasts on top of the vegetable mixture.
Sprinkle the cumin and chili powder evenly over the chicken.
Pour the green enchilada sauce and the chicken broth over the ingredients.
Stir gently to combine the liquids without disturbing the chicken.
Cover and cook on High for 4 hours or Low for 7-8 hours until the chicken is tender.
Remove the chicken to a plate, shred with two forks, and return the meat to the pot.
Stir in the sour cream until smooth and serve hot with fresh cilantro and lime.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze this soup for up to 3 months; add the sour cream after reheating for the best texture.
- Prep Time: 10
- Cook Time: 480
- Category: Recipes
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 85mg