Set and forget this Chicken Enchilada Soup and you've got a hearty, filling and delicious Crock Pot soup ready to go whenever you need it!
If the cooking time of only 2 hours is too short for the time that you'll be away, cook over the weekend and enjoy the leftovers throughout the week.
Course Dinner
Cuisine Mexican
Prep Time 20 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours20 minutesminutes
Servings 6people
Calories 263kcal
Ingredients
1poundboneless chicken breasts
1Tvegetable oil
salt & pepper to taste
1/2medium onion chopped
2clovesgarlic minced
1Tchili powder
1Tground cumin
1/4cupfresh cilantro leaves and then chopped
28ouncecan diced tomatoesundrained
20ounceenchilada sauce
1 14.5 ouncecan low sodium chicken broth
1can black beans undrained
10ouncepackage frozen cornthawed
Instructions
Season your chicken with salt and pepper and put in the hot skillet (or your Ninja 3-in-1 Crockpoon medium heat. Brown chicken breast on both sides, about 3 minutes on each side.
Add all other ingredients into the crockpot (including chicken), cover and turn on high for two hours.
Remove chicken and shred with forks or with a hand mixer.
Add chicken back to the crockpot, season with salt & pepper to taste and enjoy!
** Top with sour cream, tortilla strips or crushed tortilla chips.