Description
This comforting one-pot meal combines zesty enchilada flavors with tender chicken, black beans, corn, and aromatic vegetables. Designed for busy weeknights, this dump-and-go recipe uses a slow cooker to develop a rich, complex broth that satisfies the whole family. Perfect for meal prep, the soup remains silky and flavorful, making it an excellent option for easy leftovers.
Ingredients
1.5 lbs boneless skinless chicken breast
1 tbsp extra virgin olive oil
4 cloves garlic, minced
1 medium onion, diced
1 large bell pepper, diced
15 oz black beans, drained and rinsed
1 cup corn
19 oz red enchilada sauce
4 cups low sodium chicken broth
1/2 cup uncooked long grain rice
1 cup shredded cheddar cheese
1 tsp ground cumin
1 tbsp chili powder
Instructions
Heat olive oil in a pan over medium heat and sauté onions and bell peppers until softened.
Add minced garlic and cook for one minute until fragrant.
Transfer the onion, garlic, and pepper mixture into the base of the slow cooker.
Place raw chicken breasts on top of the vegetable mixture.
Add black beans, corn, enchilada sauce, chicken broth, rice, cumin, and chili powder to the slow cooker.
Cover and cook on high for 4 hours or low for 7 hours.
Remove chicken breasts, shred with two forks, and return to the slow cooker.
Stir well to combine all ingredients.
Serve hot, garnished with shredded cheddar cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. Adjust spice levels by choosing a mild or medium enchilada sauce.
- Prep Time: 15
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 75mg