Ingredients
Scale
- 2 cups (300 g) cooked shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) red enchilada sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup (240 ml) chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup (100 g) shredded cheddar cheese
- Fresh cilantro for garnish
Instructions
- Combine all ingredients except for cheese and cilantro in the slow cooker.
- Stir to mix and cover with the lid.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Before serving, mix in shredded cheese until melted.
- Garnish with fresh cilantro and serve hot.
Notes
- You can add jalapeños for extra heat.
- Serve with tortilla chips for added crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, chicken enchilada soup, easy recipe