Slow Cooker Spicy Chicken Enchilada Soup
This Slow Cooker Chicken Enchilada Soup recipe is easy to prep in only 10 minutes & given a deliciously spicy kick with the addition of Sriracha!
Ingredients
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp salt
- 1 lb. chicken breast
- 4 cups chicken broth
- 2 10 oz cans diced tomatoes with green chilies
- ¼ cup sriracha
- 6 oz can tomato paste
- 1 cup diced onion
- 15 oz can corn
- 15 oz can kidney beans, drained & rinsed
- 15 oz can black beans, drained & rinsed
Optional Toppings
- Cheddar cheese, shredded
- Avocado, sliced
- Cilantro, chopped
- Tortilla Strips
Instructions
- Combine the chili powder, paprika, cumin, oregano, onion powder, garlic powder and salt in a small bowl.
- Place the chicken breast in a large slow cooker and rub the seasoning on the chicken.
- Add the chicken broth, diced tomatoes with green chilies, sriracha, tomato paste, diced onions, corn, kidney beans and black beans to the slow cooker and stir to combine.
- Cook on low for 8-10 hours or on high for 4-5 hours.
- Before serving, reach two forks in the slow cooker and shred the chicken directly in the soup, or remove the chicken from the soup, shred and return to the soup.
- Ladle the enchilada soup into bowls and serve topped with your favorite toppings.
Nutrition Facts
Serving 6gCalories 329kcal (16%)Carbohydrates 45g (15%)Protein 28g (56%)Fat 4g (6%)Cholesterol 48mg (16%)Sodium 1946mg (81%)Potassium 1455mg (42%)Fiber 11g (44%)Sugar 8g (9%)Vitamin A 1165mg (23%)Vitamin C 40mg (48%)Calcium 114mg (11%)Iron 5.4mg (30%)
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