Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

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Recipe by gimmesomeoven.comCourse: SoupsCuisine: MexicanDifficulty: Easy
Servings

4-6

servings
Prep time

10

minutes
Cooking time

4

hours 
Total time

4

hours 

10

minutes

This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting.

Ingredients

  • 2 Boneless Skinless Chicken Breast

  • 2 Cups Chicken Stock

  • 1 1/4 Cup Red Enchilada Sauce

  • 28 Ounces Black Beans, rinsed and drained

  • 14 Ounces Fire-roasted Diced Tomatoes, with juice

  • 15 Ounces Whole-kernel Corn, drained

  • 4 Ounces Diced Green Chiles

  • 2 Cloves Garlic, minced

  • 1 White Onion, peeled and diced

  • 1 Tsp Ground Cumin

  • 1 Tsp Salt

  • Optional Garnishes: Chopped Fresh Cilantro, Diced Avocado, diced red onion, shredded cheese, sour cream, tortilla strips

Directions

  • Add all ingredients to a large slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
  • Serve warm, with optional garnishes.
  • You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Notes

  • If you don’t like that much corn, just use half a can, drained

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