"Chicken Enchilada Soup" is an easy crock pot recipe that's packed with a great combination of flavors.
1 cup chicken broth
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
1 (4 oz) can diced green chilies
1 (10 oz) can enchilada sauce (mild, medium or hot)
1 (14.5 oz) can petite diced tomatoes
1 medium yellow onion, diced
1 tsp cumin
1 teaspoon chili powder
1 lb boneless, skinless chicken thighs or breasts (frozen is fine, just cook 2 hours longer)
1 (16 oz) can refried beans
1/2 teaspoon Sea Salt
1/2 teaspoon pepper
Optional toppings: sour cream, chopped cilantro, sliced avocado, grated cheddar, tortilla or corn chips
Add broth, beans, corn, chilies, enchilada sauce, onion, tomatoes, cumin, and chili powder to the slow cooker
Give a quick stir and then chicken.
Cover and cook on LOW for about 6-8 hours, or until chicken is cooked and tender.
Remove the chicken and shred.
Stir refried beans into the hot soup until creamy.
Add chicken back into the slow cooker.
Sea Salt and pepper.
Ladle into servings bowls and top with individual toppings.