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Slow cooker chicken enchilada soup is packed complete of taste, with hardly any paintings, it's a meal that the entire own family loves
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 dice 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
INSTRUCTIONS
1 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.
2 Serve warm, with optional garnishes.
3 You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.
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 dice 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
INSTRUCTIONS
1 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.
2 Serve warm, with optional garnishes.
3 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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