Ingredients
Main Ingredients
- 1 cup diced yellow onion
- 3 cloves garlic (grated or minced)
- 1 pound boneless skinless chicken breasts
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon kosher salt (or to taste)
- Freshly ground black pepper to taste
- 2 tablespoons chopped cilantro
- 4 ounce can diced green chiles
- 15 ounce can black beans (drained and rinsed)
- 1 cup frozen corn
- 15 ounces red enchilada sauce
- 5 cups low sodium chicken broth
Toppings
- Avocado slices
- Lime wedges
- Fresh cilantro
- Tortilla chips
- Queso fresco or cheese of choice
Instructions
- Sauté Aromatics: Heat a little olive oil in a skillet over medium heat. Add the diced yellow onion and grated or minced garlic. Sauté for 3-4 minutes until onions are translucent and fragrant. Alternatively, you can microwave the onions and garlic in a microwave-safe bowl for 3-4 minutes, stirring every minute to soften.
- Combine in Slow Cooker: Transfer the sautéed onion and garlic mixture to the slow cooker. Add the boneless skinless chicken breasts, chili powder, ground cumin, ground coriander, kosher salt, freshly ground black pepper, chopped cilantro, diced green chiles, black beans, frozen corn, red enchilada sauce, and low sodium chicken broth. Stir gently to combine all ingredients.
- Cook: Cover the slow cooker with its lid. Cook the soup on high for about 3-4 hours or on low for 5-6 hours until the chicken is fully cooked and tender.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them finely using two forks. Return the shredded chicken to the slow cooker and stir well to incorporate into the soup.
- Serve: Ladle the soup into bowls and top with tortilla chips, fresh cilantro, avocado slices, queso fresco or your preferred cheese, and lime wedges. Serve immediately for a warm, flavorful meal.
Notes
- You can omit the cheese or use a dairy-free alternative for a lactose-free version.
- Adjust the chili powder and salt according to your preferred spice and seasoning level.
- If you prefer, use chicken thighs instead of breasts for a richer flavor and juicier meat.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a thicker soup, add crushed tortilla chips into the soup before serving or cook uncovered for the final 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
