Ingredients:

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (19 ounce) can enchilada sauce, mild or medium
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • Sour cream or Greek yogurt (optional)
  • Shredded cheddar cheese or Monterey Jack cheese (optional)
  • Diced avocado (optional)
  • Chopped fresh cilantro (optional)
  • Lime wedges (optional)
  • Tortilla chips, crushed (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and bell peppers and cook until softened, about 5-7 minutes.
  2. Transfer sautéed vegetables to the slow cooker. Add chicken breasts, black beans, corn, diced tomatoes and green chilies, enchilada sauce, chicken broth, chili powder, cumin, smoked paprika, and garlic powder. Season with salt and pepper.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shredded.
  4. Remove chicken breasts from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker.
  5. Stir the shredded chicken into the soup and let it simmer for another 15-20 minutes to allow the flavors to meld.
  6. Ladle soup into bowls and top with your favorite toppings.