Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 28 oz red enchilada sauce (mild or medium)
- 32 oz chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 4 oz cream cheese, softened (optional for creaminess)
- Salt and pepper to taste
Instructions
- Step 1: Prep the Slow Cooker
Place the raw chicken breasts at the bottom of your slow cooker. Ensure they are laid out in a single layer if possible to ensure even cooking through the process.
- Step 2: Add Vegetables and Aromatics
Top the chicken with the diced onion, bell pepper, minced garlic, black beans, and corn. Sprinkle the cumin and chili powder evenly over the ingredients.
- Step 3: Pour the Liquids
Pour the red enchilada sauce and the chicken broth over the top of everything. Give it a very gentle stir to distribute the spices, making sure the chicken remains mostly submerged in the liquid.
- Step 4: Slow Cooking
Cover the crockpot with its lid. Cook on Low for 6 to 7 hours or on High for 3 to 4 hours. The chicken is ready when it is opaque and easily pulls apart with a fork.
- Step 5: Shred the Chicken
Carefully remove the chicken breasts from the crockpot and place them on a plate. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken back into the soup.
- Step 6: Final Thickening
If you prefer a creamier soup, stir in the softened cream cheese at this stage. Keep the crockpot on for another 10 to 15 minutes, stirring occasionally until the cheese is completely melted and incorporated into the broth.
- Cook Time: 6 hours 10 minutes
- Diet: High-Protein, High-Fiber