Slow Cooker Chicken Enchilada Soup

Name: Slow Cooker Chicken Enchilada Soup
Total time: 250 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 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

This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting.

⏱️ 250 min 🔪 Prep: 10 min 🔥 Cook: 240 min 📊 Hard ⭐ 4.9 (97) 👁️ 21 views

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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

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.

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Source: Gimme Some Oven by Ali