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Slow Cooker Chicken Enchilada Soup
Slow Cooker Chicken Enchilada Soup
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Prep Time:
15 minutes
Cook Time:
375 minutes
Total Time:
390 minutes
Slow cooked chicken soup with pale ale, enchilada sauce, black beans, and cilantro for a flavorful twist.
Ingredients:
  • 4 cups chicken broth
  • 2 (15 ounce) cans black beans, drained
  • 2 (10 ounce) cans diced tomatoes with green chile peppers
  • 1 (12 fluid ounce) can pale ale
  • 1 (10 ounce) package frozen corn
  • 1 (8 ounce) package red enchilada sauce (such as Frontera®)
  • 1 (1.25 ounce) package taco seasoning
  • 1 jalapeno pepper, seeded and diced
  • 1 pound frozen chicken breasts
  • 1 bunch cilantro, chopped
Instructions:
  • In a slow cooker, gently combine chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper. Place whole chicken breasts on top.
  • Cook the chicken on Low until an instant-read thermometer inserted into the center reads 165°F (74°C), for 5 to 6 hours. Remove the chicken, shred with 2 forks, and return to the slow cooker. Cook for an additional 1 to 2 hours.
  • Mix fresh, fragrant cilantro into the slow cooker. Let it simmer on Low until the flavors meld, approximately 15 minutes.

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