Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 28 oz red enchilada sauce (mild, medium, or hot)
- 32 oz chicken broth (low sodium preferred)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 can (10 oz) diced tomatoes with green chiles (like Ro-tel)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
Instructions
- Place the raw chicken breasts at the bottom of your slow cooker. Ensure they are in a single layer if possible to allow for even cooking. Sprinkle the diced onions and minced garlic over the top of the chicken.
- Add the drained black beans, drained corn, and the entire can of diced tomatoes with green chiles (including the juices) into the crockpot. Pour the red enchilada sauce and chicken broth over the mixture. Add the cumin, chili powder, salt, and pepper.
- Cover the crockpot with its lid. Set the temperature to LOW and cook for 6 to 7 hours, or set to HIGH and cook for 3 to 4 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork.
- Remove the chicken breasts from the crockpot and place them on a cutting board or in a bowl. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the crockpot and stir well to combine all the ingredients.
- Taste the soup and adjust the salt or pepper if needed. If you prefer a thinner soup, you can add a splash more broth. If you want it heartier, let it sit on the “Warm” setting for another 20 minutes to thicken slightly.
- Cook Time: 6 hours 10 minutes