Chicken enchilada soup made in the slow cooker. Loaded with chicken, black beans, corn, that simmers in a green chili enchilada sauce and chicken broth in the crock pot. Serve with avocado, sour cream, cheese, and chips!
Add the chicken broth, green enchilda sauce, black beans, and frozen corn into the slow cooker. Stir.
Mix together the cumin, garlic powder, chili powder, onion powder, and salt in small bowl.
Sprinkle half of the seasoning mix onto both sides of each chicken breast.
Dump the other half of the seasoning mix into the slow cooker and stir together. Place the seasoned chicken breasts into the slow cooker.
Cover with the lid and cook on LOW heat for 7-8 hours. When cook time is done, take chicken out and shred with two forks and add back into the soup.
Serve with sour cream, shredded cheese, avocado slices, and tortilla chips.
I always use a can of full salt, regular chicken broth. The slow cooker tends to soften the spice, salt flavor which is why I suggest using the full salt chicken broth.
The recipe as written is perfect for kids and not too spicy at all. When you add the sour cream and cheese, it's flavorful but not HOT. If you want more spice add some sliced jalapenos as garnish and/or add some cayenne pepper along with the other seasonings.
I love cooking this for the full 8 hours because the chicken gets so tender and almost a velvet like texture. It also does really well on the warm setting too, so if you don't serve it right away or it's done before you get home.
We love to crush tortilla chips as garnish and my kids love to dip chips into their soup!