Slow Cooker Chicken Enchilada Soup
Servings
4-6
servingsPrep time
10
minutesCooking time
4
hoursTotal time
4
hours10
minutesThis 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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