Homemade Slow Cooker Chicken Enchilada Soup
- Yield 4
- Prep 10 minutes
- Total 10 minutes
Homemade Slow Cooker Chicken Enchilada Soup is a soup recipe on Avoteb. The yield on the card is 4. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 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
Method
Tip in all ingredients to a large slow cooker, and stir to combine. Leave for 3-4 hours on a hot burner or 6-8 hours on a low burner, until the chicken is cooked through and shreds easily. Take two forks to shred the chicken.
Plate warm, with skippable garnishes.
You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.
