Slow Cooker Chicken Enchilada Soup
Ingredients
Method
- 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!
Nutrition
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