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Chicken Enchilada Slow Cooker Soup
Chicken Enchilada Slow Cooker Soup
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Prep Time:
20 minutes
Cook Time:
390 minutes
Total Time:
410 minutes
Effortlessly make rich and comforting chicken enchilada soup in your crockpot, perfect for a hearty meal waiting for you after a long day.
Ingredients:
  • 1 pound skinless, boneless chicken breast halves
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (14.5 ounce) can diced tomatoes including juice
  • 1 (14.5 ounce) can chicken broth
  • 1 (10 ounce) can enchilada sauce
  • 1 white onion, chopped
  • 1 (4 ounce) can diced green chiles
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.25 teaspoon ground black pepper, or to taste
Instructions:
  • Wash and dry chicken breasts, then place them in a slow cooker. Add corn, tomatoes, chicken broth, enchilada sauce, onion, green chiles, cilantro, garlic, bay leaves, cumin, chili powder, salt, and pepper. Cover and cook on Low for 6 hours.
  • Place chicken on a large plate, shred using two forks. Return shredded chicken to the slow cooker, stir well, and cook for an additional 30 to 60 minutes. Remove and discard bay leaves before serving.

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