Prep time: 10 mins | Cook time: 240 mins | Total time: 250 mins | Yield: 4 -6 SERVINGS
Comforting and very delicious – this slow cooker chicken, enchilada sauce is one of the best slow cooker dishes you can make. Prep this in just ten minutes and let your slow cooker do all the work.
It is freezing outside, and whenever I want something to warm me up inside and out, this chicken enchilada soup is one of my go-to. I set this to cook in my slow cooker before leaving to work and go back to the most amazing, flavor-packed soup! It is a winner slow cooker recipe that takes almost no effort to throw together. I suggest picking a great enchilada sauce for this recipe for the best result. And the optional garnishes are a must!
INGREDIENTS
1 1/4 c. (or a 10 oz. can) red enchilada sauce, homemade or store-bought
boneless, skinless chicken breasts (about 1 lb.)
2 c. good-quality chicken stock
1 (14-oz.) can of fire-roasted diced tomatoes, with juice
2 (14-oz.) cans of black beans, rinsed and drained
1 tsp ground cumin
1 (15-oz.) can of whole-kernel corn, drained
2 cloves garlic, minced
1 (4-oz.) can dice green chiles
1 white onion, peeled and diced
optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips
1 tsp salt, or more/less to taste
HOW TO MAKE SLOW COOKER CHICKEN ENCHILADA SOUP
Step 1: To a large, slow cooker, add all the ingredients and mix well. Set to cook on high for 3 to 4 hours or low for 6 to 8 hours until the chicken easily shreds with a fork.
Step 2: Serve the chicken enchilada soup warm with the optional garnishes. Enjoy!
NOTES:
In a sealed container, keep the soup and freeze for up to 5 days or freeze for up to 3 months.
Use a gluten-free enchilada sauce for a gluten-free soup.
For this recipe, you can use drained, half a can of corn instead of the whole can.
Ingredients
- 1 1/4 c. (or a 10 oz. can) red enchilada sauce, homemade or store-bought
- boneless, skinless chicken breasts (about 1 lb.)
- 2 c. good-quality chicken stock
- 1 (14-oz.) can of fire-roasted diced tomatoes, with juice
- 2 (14-oz.) cans of black beans, rinsed and drained
- 1 tsp ground cumin
- 1 (15-oz.) can of whole-kernel corn, drained
- 2 cloves garlic, minced
- 1 (4-oz.) can dice green chiles
- 1 white onion, peeled and diced
- optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips
- 1 tsp salt, or more/less to taste
Instructions
Step 1: To a large, slow cooker, add all the ingredients and mix well. Set to cook on high for 3 to 4 hours or low for 6 to 8 hours until the chicken easily shreds with a fork.
Step 2: Serve the chicken enchilada soup warm with the optional garnishes. Enjoy!
Notes
In a sealed container, keep the soup and freeze for up to 5 days or freeze for up to 3 months. Use a gluten-free enchilada sauce for a gluten-free soup. For this recipe, you can use drained, half a can of corn instead of the whole can.
