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.
Prep Time: 10 mins
Cook Time: 4 hours
Total Time: 4 hours 10 mins
2 boneless skinless chicken breasts (about 1 pound)
2 cups good-quality chicken stock
1 1/4 cup (or 1 10-oz 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
optional garnishes: 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.
You can also refrigerate in a sealed container for up to 5 days. Or freeze
it for up to 3 months.
*If you are making this soup gluten-free, be sure to use gluten-free
enchilada sauce.
**If you don't like that much corn, just use half a can, drained
"In darkness there is no choice. It is light that enables us to see the
differences between things; and it is Christ who gives us light."
-Sugar Lopez
---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus
