Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can red enchilada sauce
  • 1 can diced tomatoes with green chilies
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 4 cups chicken broth
  • 1 cup heavy cream or sour cream (optional)
  • Fresh cilantro, chopped (for topping)
  • Lime wedges (for serving)
  • Shredded cheese, e.g., cheddar or Monterey Jack (for topping)
  • Avocado slices (for topping)
  • Tortilla chips (for serving)

Instructions:

  1. Place the chicken breasts at the bottom of the crock pot.
  2. Layer in the diced onion, minced garlic, black beans, corn, diced tomatoes, and enchilada sauce.
  3. Sprinkle in the cumin, chili powder, salt, and pepper.
  4. Pour in the chicken broth. Stir to combine some ingredients, but the chicken should remain mostly covered.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  6. Once cooked, remove the chicken, shred with two forks, and return to the pot.
  7. Stir in heavy cream or sour cream if using, mixing well.
  8. Ladle the soup into bowls and top with desired garnishes.