Slow Cooker Chicken Enchilada Soup


Slow Cooker Chicken Enchilada Soup

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 breasts (about 1 pound)
  • 2 cups good-quality chicken stock
  • 1 1/4 cup (or 1 10-ounce can) red enchilada sauce*, homemade or store-bought
  • 2 (14-ounce) cans black beans, rinsed and drained
  • 1 (14-ounce) can fire-roasted diced tomatoes, with juice
  • 1 (15-ounce) can whole-kernel corn**, drained
  • 1 (4-ounce) can diced green chiles
  • 2 cloves garlic, minced
  • 1 white onion, peeled and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or more/less to taste

Garnishes

  • Chopped fresh cilantro
  • Diced avocado
  • Diced red onion
  • Shredded cheese
  • Sour cream
  • Tortilla strips/chips

Preparation

  1. Add all ingredients to a slow cooker, and stir to combine.
  2. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily.
  3. Use two forks to shred the chicken.
  4. Serve warm, with optional garnishes.

Cook’s Note

  • If you don’t like that much corn, just use half a can, drained
  • You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.
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