Breastfeeding Friendly Slow Cooker Chicken Enchilada Soup

Total time6 hr 15 min

Prep time15 min

Cook time6 hr

Breastfeeding Friendly Slow Cooker Chicken Enchilada Soup

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Ingredients

6 servings

1 ½ lb boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
Bush's Black Beans - 15 Oz Goya Premium Black Beans - 15.5 Oz Bush's Reduced Sodium Black Beans - 15 Oz Field Day Black Beans 15 Oz Goode Foods Black Beans - 15.25 Oz
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1 can (15 oz) corn kernels, drained
1 can (14.5 oz) diced tomatoes, with juices
1 can (10 oz) red enchilada sauce
3 cups low-sodium chicken broth
1 can (4 oz) diced green chiles
1 medium yellow onion, diced
3 cloves garlic, minced
2 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp dried oregano
½ tsp salt, plus more to taste
¼ tsp black pepper
4 oz cream cheese, cubed

For serving

1 cup shredded cheddar cheese, for serving
½ cup sour cream, for serving
¼ cup fresh cilantro, roughly chopped (optional)
tortilla strips or crushed tortilla chips, for serving (optional)

Instructions

1
Add the chicken breasts to the bottom of a 6-quart slow cooker in a single layer. Pour in the black beans, corn, diced tomatoes with their juices, enchilada sauce, chicken broth, and diced green chiles.
2
Scatter the diced onion and minced garlic over the top, then sprinkle in the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir gently to distribute the spices through the liquid.

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