This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting.
- 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
- Chopped fresh cilantro
- Diced avocado
- Diced red onion
- Shredded cheese
- Sour cream
- Tortilla strips/chips
- Add all ingredients to a 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.
- 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.