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.
Foto: Gimme Some Oven — Ali
Ingredients
4 servings
- 2 boneless skinless chicken breasts (about 1 pound)
- 2 cups good-quality chicken stock
- 1 1/4 cup (or a 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
- optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips
Steps
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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.
-
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.
💰 Cost Estimate
Total Ingredients
Rp 350
Per Serving
Rp 88/serving
🏠 Save ~Rp 700 compared to buying!
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| boneless skinless chicken breasts | 2 | - | - |
| good-quality chicken stock | 2 cups | - | - |
| 0.25 cup | - | - | |
| 2 | - | - | |
| 1 | - | - | |
| 1 | - | - | |
| 1 | - | - | |
| garlic | 2 cloves | - | - |
| white onion | 1 | - | - |
| ground cumin | 1 teaspoon | Rp 70.000/kg | Rp 350 |
| salt | 1 teaspoon | - | - |
| optional garnishes | - | - | - |
*Estimated market prices, may vary by region
Source: Gimme Some Oven
by Ali
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