Slow Cooker Chicken Enchilada Soup

tacosoup

I love getting requests for recipes.  I have had three requests for this particular one so…Chicken Enchilada Soup is here!  Made in the slow cooker so you can just throw everything in that morning and off to work you go!  Usually a comforting food for this time of year BUT it’s currently 64° here in upstate New York.  Very odd for us.  Still easy and very delicious even if it is not soup weather outside.

Normally I make this with chicken breast that I just throw in the slow cooker along with everything else but all I had was ground chicken so I browned that in a skillet first then threw it in the slow cooker.  This was the first time I have tried it this way and it was still delicious.  I think I like the shredded chicken breast better but that’s because I do not have to stand and brown the meat.  I can just throw it all in and go.

I also cheated and used jarred enchilada sauce.  You can certainly make your own if you have a recipe you like.  I usually try to avoid canned or jarred things but I love this one.  Also, the recipe calls for black beans.  The ones I used, I previously soaked, cooked and froze for later use.  I put them in the slow cooker still frozen and it turned out fine.  Same with the corn.  Instead of canned, I used frozen organic sweet corn.

Pair this soup with some warm cornbread or tortilla chips and you have yourself a warm, cozy, easy meal as soon as you walk in the door!tacosoup1

Yield: 6 Servings

Slow Cooker Chicken Enchilada Soup

10 minutes of prep time and you have a warm, comforting soup!

10 minPrep Time:

8 hrCook Time:

8 hr, 10 Total Time:

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Ingredients

  • 1 lb boneless skinless chicken breasts
  • 2 cups chicken stock
  • 1 1/4 cup enchilada sauce, homemade or store-bought
  • 2 cans black beans, rinsed and drained or dried beans that have been soaked and cooked
  • 1 can diced tomatoes, with juice
  • 1 large can whole-kernel corn, drained or frozen corn
  • 1 (4-ounce) can diced green chiles, optional
  • 2 cloves garlic, minced
  • 1 white onion, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or to taste
  • Optional garnishes: avocado, shredded cheese, sour cream, tortilla strips/chips, olives

Instructions

  1. Add all ingredients to a slow cooker, and stir to combine.
  2. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through.
  3. Use two forks to shred the chicken.
  4. Serve warm with garnishes

Notes

21 Day Fix: 1 R, 2 Y

7.6.2
80
http://thepotterspantry.com/2015/12/slow-cooker-chicken-enchilada-soup/

Author: Steph Potter

I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!

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