Crock-Pot Chicken Enchilada Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 3 hours 30 minutes

Ingredients

1 yellow onion, finely chopped

2 lb. boneless, skinless chicken breasts, cut into thirds

1 (28-oz.) can fire-roasted diced tomatoes

1 (19-oz.) can red enchilada sauce

1 (15-oz.) can black beans, drained, rinsed

1 (15-oz.) can corn, drained and rinsed

2 1/2 c. low-sodium chicken broth

1 tsp. chili powder

1 tsp. cumin

1 tsp. garlic powder

1/3 c. shredded cheddar, plus more for serving

1/4 c. heavy cream

Kosher salt (optional)

Sour cream, chopped fresh cilantro, lime wedges, and crushed tortilla chips, for serving

Directions

In a slow cooker, combine onion, chicken, tomatoes, enchilada sauce, beans, corn, broth, chili powder, cumin, and garlic powder. Cook on High for 3 hours, until chicken is tender and an instant-read thermometer inserted into thickest part registers 165°.

Transfer chicken to a cutting board or plate and shred with 2 forks. Return to slow cooker and stir in cheese and cream. Cook on Low until cheese is melted, about 5 minutes; season with salt, if needed.

Divide soup among bowls. Top with sour cream, cilantro, a squeeze of lime, crushed chips, and more cheddar, as desired.

Nutrition

• Calories: 443
• Total Fat: 12 g
• Saturated Fat: 5 g
• Trans Fat: 0 g
• Cholesterol: 129 mg
• Sodium: 1525 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 11 g
• Total Sugars: 14 g
• Protein: 47 g