Slow Cooker Chicken Enchilada Soup
by Chef Shirley
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PREPTIME
30 mins.
COOKTIME
3-6 hrs.
SERVING SIZE
6
Ingredients
- 2|Large chicken breasts, raw and untrimmed
- 1 10 oz. can|Red enchilada sauce
- 1 4 oz. can|Diced green chilies
- 1 14 oz. can|Chicken broth
- 1 14 oz. can|Corn, drained
- 1 tsp.|Salt
- 1 14 oz. can|Black beans, rinsed and drained
- 1 14 oz. can|Diced tomatoes with juice
- 1 tbsp.|Garlic, minced
- 1 tsp.|Cumin
- Topping|Chopped cilantro
- Topping|Sour cream
- Topping|Avocado
- Topping|Tortilla strips
- Topping|Shredded cheese
- Topping|Squeeze of lime
Steps
1
Add all the ingredients in a slow cooker and stir to combine.
2
Cook on high for 3-4 hours or low for 5-6 hours or until chicken is cooked through. Use two forks to shred the chicken. Serve hot with desired toppings.
3
Notes from the Chef: "I like using Rotel brand tomatoes with green chilies. I also used chicken breasts that were already cooked; the pulled chicken you find in the deli would be great. I also added an 8 oz. block of cream cheese. Using this method, the soup takes about a half hour. Put all the ingredients in the pot and simmer, stirring occasionally, until warmed through."