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As the chill of winter sets in and the days grow shorter, there's nothing quite like a warm, comforting meal to nourish both body and soul. Cozy meals are essential during the colder months, providing warmth and satisfaction that can turn even the dreariest of days into something special. Among the many options for a hearty dish, slow-cooked recipes have surged in popularity, particularly among busy families and individuals looking for convenience without sacrificing flavor.

Crockpot Chicken Corn Enchilada Soup

Warm up your winter days with Cozy Crockpot Chicken Corn Enchilada Soup, a delicious blend of lean proteins and wholesome ingredients. This hearty soup features tender chicken, sweet corn, and black beans simmered to perfection with flavorful spices. It's easy to prepare in your crockpot, making it perfect for busy nights. Finish with your favorite toppings like cheese and fresh cilantro for a personalized touch. Enjoy a bowl of comfort that nourishes both body and soul.
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 can (15 oz) corn, drained

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

1 can (10 oz) diced tomatoes with green chilies

1 can (15 oz) enchilada sauce (red or green)

1 medium onion, diced

2 cloves garlic, minced

1 cup chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded cheddar cheese (for topping)

½ cup sour cream (for serving)

Fresh cilantro, chopped (for garnish)

Tortilla chips (for serving)

Instructions
 

Prepare the chicken: Place the boneless, skinless chicken breasts at the bottom of the crockpot.

    Layer the ingredients: Add the drained corn, black beans, diced tomatoes with green chilies, enchilada sauce, diced onion, minced garlic, and chicken broth over the chicken.

      Season: Sprinkle the ground cumin, chili powder, smoked paprika, salt, and pepper evenly over the top of the mixture.

        Mix well: Gently stir the ingredients to combine, ensuring the chicken is somewhat submerged in the liquid.

          Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

            Shred the chicken: About 30 minutes before serving, remove the chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken to the soup and stir to combine.

              Finish and Serve: Taste the soup and adjust seasonings if necessary. Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro. Serve with tortilla chips on the side for added crunch.

                Prep Time, Total Time, Servings: 15 minutes | 7 hours | 6 servings