Ingredients
Equipment
Method
Step 1: Prep Your Ingredients
- Start by draining and rinsing your black beans and corn. Dice the bell peppers and chop the fresh cilantro, setting them aside for later. If your chicken breasts are thick, you may want to slice them in half horizontally for even cooking.
Step 2: Add Ingredients to the Crockpot
- Place the chicken breasts at the bottom of your crockpot. Pour in the black beans, corn, diced tomatoes with green chiles, enchilada sauce, and chicken broth. Sprinkle the chili powder, cumin, garlic powder, onion powder, salt, and pepper evenly over the top.
Step 3: Cook Low and Slow
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken will become tender and soak up all the flavors from the broth and spices.
Step 4: Shred the Chicken
- About 30 minutes before serving, use two forks to shred the chicken breasts directly in the crockpot. This will help distribute the chicken evenly throughout the soup.
Step 5: Add Bell Peppers and Cheese
- Stir in the diced bell peppers and shredded cheddar cheese. Let the soup cook for another 20 to 30 minutes uncovered to allow the cheese to melt and the peppers to soften slightly but remain crisp.
Step 6: Finish with Fresh Cilantro and Optional Garnish
- Turn off the crockpot and stir in the chopped cilantro. If desired, crisp up some turkey bacon to sprinkle over each bowl for an added smoky crunch.
Notes
- Use low-sodium chicken broth and enchilada sauce to reduce salt content.
- Substitute chicken thighs for a richer and tender alternative.
- Add jalapeños or cayenne pepper for extra heat.
- Freeze leftovers for up to 3 months; add fresh bell peppers when reheating for better texture.
- Serve with warm corn tortillas or tortilla chips for a complete meal.