Crock Pot Chicken Enchilada Soup | Recipe Cart | Recipe Cart

Ingredients

• 1/2 tablespoon olive oil
• 1 small yellow onion, (finely chopped)
• 4 cloves garlic, (minced)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 tablespoon chili powder
• 1 teaspoon sweet paprika
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 can (19 ounces) red enchilada sauce
• 1 can (15 ounces) corn, rinsed and drained
• 1 can (15 ounces) black beans or red kidney beans, rinsed and drained
• 2 cans (14 ounces each) diced tomatoes
• 4 cups low sodium chicken broth
• 4 boneless, skinless chicken breasts
• 1 bay leaf
• 1/3 cup low fat white or yellow shredded cheddar cheese, (plus more for serving)
• 1/4 cup heavy cream
• sour cream, (for serving)
• fresh chopped cilantro or parsley, (for serving)
• sliced lime, (for serving)
• Other toppings may include sliced avocados and crushed tortilla chips