Crock-Pot Chicken Enchilada Soup

INGREDIENTS

• 1/2 Onion, finely chopped
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. garlic powder
• 1 can (19 oz) red enchilada sauce
• 1 can (28 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 lb. boneless, skinless chicken breasts, cut into thirds
• 2 1/2 c. chicken broth
• 1/3 c. cheddar cheese, plus more for serving
• 1/4 c. heavy cream
• Sour cream, for serving
• Chopped cilantro, for serving
• Sliced lime, for serving
• Crushed tortilla chips, for serving

DIRECTIONS

1. Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine all ingredients. Set on high and cook for 3 hours, or until chicken is tender.
2. Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and place on low until cheese is melted.
3. Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.

ALL RIGHTS RESERVED © 2019  www.delish.com