Description
Tastes like chicken enchiladas in soup form—rich, cozy, and perfect for weeknights or meal prep.
Ingredients
1 tbsp olive oil
1 onion (brown/white/yellow), diced
1 large red bell pepper, diced
3 cloves garlic, minced
3 cups (750ml) low-sodium chicken broth
2 x 14 oz canned black beans, drained
2 x 14 oz canned corn, drained
28 oz crushed canned tomato OR 700g passata
1 lb chicken breast
1 tbsp dried oregano
2 tsp cumin powder
2 tsp paprika powder
1 tsp onion powder
1 tsp garlic powder (or 2 tsp of either)
1 tsp cayenne pepper (optional)
1 tsp salt
1 tsp black pepper
Instructions
1. Heat oil in a skillet over medium heat.
2. Add diced onion, bell pepper, and garlic. Sauté for about 5 minutes until soft.
3. Add a splash of broth, bring to simmer, then transfer to the slow cooker.
4. Add remaining broth, beans, corn, tomatoes, and all spices. Stir well.
5. Place chicken breasts in the mixture and press to submerge.
6. Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours.
7. Remove chicken, shred it with two forks, and return to slow cooker.
8. Stir, taste, and adjust seasoning as needed. Serve hot with toppings.
Notes
Optional toppings: shredded cheese, sour cream or yogurt, chopped cilantro, lime wedges, avocado, tortilla chips.
For a smoother broth, use tomato passata instead of crushed tomatoes.
Soup can be stored in the fridge for 5 days or frozen for up to 3 months (without toppings).
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Slow Cooker Recipes
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 823g (~3 cups)
- Calories: 352
- Sugar: 7g
- Sodium: 1215mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 46g
- Fiber: 11g
- Protein: 28g
- Cholesterol: 46mg