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One of the beauties of the Creamy Crockpot Chicken Corn Enchilada Soup is its reliance on simple, wholesome ingredients that complement each other beautifully. Let’s delve into the key components of this dish and explore their individual contributions.

Crockpot Chicken Corn Enchilada Soup

Discover the comfort of a bowl of Creamy Crockpot Chicken Corn Enchilada Soup, perfect for busy weeknights! With minimal prep, this hearty dish combines tender chicken, black beans, sweet corn, and zesty enchilada sauce for a flavor-packed experience. Slowly simmered in a crockpot, it's ready when you are. Finish with creamy cheese and sour cream for an indulgent touch. Ideal for family dinners, this soup is easy to customize for different tastes and dietary needs. Enjoy a cozy meal that feels like home!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn kernels, drained (or 2 cups frozen corn)

1 can (10 oz) enchilada sauce (red or green, based on preference)

1 can (14.5 oz) diced tomatoes with green chilies

1 small onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

4 cups low-sodium chicken broth

Salt and pepper, to taste

1 cup shredded cheddar cheese

1 cup sour cream

Fresh cilantro, chopped (for garnish)

Sliced avocado (for topping)

Tortilla chips (for serving)

Instructions
 

Prepare the Chicken: Place the boneless chicken breasts at the bottom of the crockpot. This will ensure they cook evenly.

    Add the Ingredients: Layer the black beans, corn, enchilada sauce, diced tomatoes, onion, garlic, cumin, chili powder, smoked paprika, and chicken broth over the chicken. Add salt and pepper to taste, and stir gently to combine without disturbing the chicken too much.

      Cover and Cook: Secure the lid on the crockpot and cook on low for 6-8 hours or on high for 4 hours. The soup is done when the chicken is fully cooked and tender.

        Shred the Chicken: Once cooked, remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces.

          Combine and Finish: Return the shredded chicken to the crockpot. Stir in the shredded cheddar cheese and sour cream until fully melted and incorporated. Adjust seasoning as necessary.

            Serve: Ladle the soup into bowls and garnish with fresh cilantro, sliced avocado, and a sprinkle of additional cheese if desired. Serve with tortilla chips on the side for dipping or topping.

              Enjoy your meal!

                Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings