Ingredients:

  • 1.5 lbs (680 g) boneless, skinless chicken breast
  • 1 medium onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (15 oz) can black beans, drained and rinsed (425 g)
  • 1 (15 oz) can corn, drained (425 g)
  • 1 (10 oz) can enchilada sauce (280 g)
  • 1 (14.5 oz) can diced tomatoes with green chilies (411 g)
  • 2 cups (475 mL) chicken broth
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese (optional for serving)
  • Chopped fresh cilantro (optional for serving)

Instructions:

  1. Prepare the Ingredients: Dice the onion and mince the garlic. Drain and rinse the black beans and corn.
  2. Assemble the Soup Base: Place the chicken breast in the slow cooker. Add the diced onion, minced garlic, black beans, corn, enchilada sauce, and diced tomatoes. Pour in the chicken broth and add chili powder, cumin, salt, and pepper.
  3. Cook the Soup: Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through.
  4. Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot, stirring to combine.
  5. Serve: Ladle the soup into bowls and top with cheddar cheese and cilantro if desired.