Slow Cooker Chicken Enchilada Soup
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Ingredients
- 1 lb chicken breasts boneless, skinless
- 1 can red enchilada sauce 10 oz
- 1 can diced tomatoes 14.5 oz
- 1 can black beans 15 oz, drained and rinsed
- 1 can corn 15 oz, drained
- 1 small onion chopped
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups chicken broth
Optional toppings:
- shredded cheese
- sour cream
- avocado
- cilantro
- tortilla strips
Instructions
- Place chicken breasts in the slow cooker.
- Add enchilada sauce, diced tomatoes, black beans, corn, onion, garlic, chili powder, cumin, salt, and pepper.
- Pour in chicken broth and stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and tender.
- Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker and stir to combine.
- Taste and adjust seasoning as needed.
- Serve the soup hot, topped with your favorite toppings like shredded cheese, sour cream, avocado, cilantro, and tortilla strips.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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