Ingredients

The following ingredients have 4 Servings
  • 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)
  • Cheddar cheese (shredded)
  • Avocado (sliced)
  • Cilantro (chopped)
  • Tortilla Strips

Instruction

  • 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.