Crockpot Chicken Enchilada Soup

Ingredients

• 1.5 lbs. boneless (boneless, skinless chicken breast)
• 15 oz. black beans (drained and rinsed)
• 30 oz. pinto beans (drained and rinsed)
• 2 large green bell peppers (diced)
• 15 oz. diced tomatoes*
• 4 oz. diced green chilies
• 2 cups chicken broth
• 16 oz. enchilada sauce (we used the Frontera brand)
• 2 tablespoons chili powder
• 2 teaspoons garlic powder
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1.5 cups frozen corn*

Steps

1. 1

   Add the diced tomatoes, green chilis, chicken broth, enchilada sauce, chili powder, garlic powder, cumin, and salt to the bottom of your slow cooker. Whisk all of the ingredients together until combined.

2. 2

   Place the chicken breasts, black beans, pinto beans, and bell peppers in the sauce and make sure the chicken breast is fully submerged.

3. 3

   Cover and cook on high for 3 hours or on low for 6 hours (recommended). Add the frozen corn into the soup after 2 hours, stir, and cover for 1 more hour.

4. 4

   When the chicken has reached an internal temperature of 165ºF, remove the chicken from the slow cooker and shred it. Add the chicken back to the slow cooker and stir.*

5. 5

   Top with cilantro, avocado, and sour cream or Greek yogurt.