Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

A flavourful soup packed with heaping amount of hearty vegetables that will have you craving more. Short preparation time allows this dish to be started whenever you want, even when you may be in the midst of a time crunch.

Serves: 4-6

Ingredients

Quantity

Chicken Breast

1lb., skinless & boneless

Chicken Stock

2 cups

Red Enchilada Sauce

1 ¼ cup

Black Beans

2 (14oz.) cans, rinsed & drained

Fire-roasted Diced Tomatoes

1 (14oz.) can, with juice

Whole Kernel Corn

1 (14oz.) can, drained

Green Chiles

1 (4oz.) can, diced

Garlic Cloves

2, minced

White Onion

1, peeled & diced

Ground Cumin

1 tsp.

Salt

To Taste

Optional Garnishes:

Fresh Cilantro, chopped

Avocado, diced

Red Onion, diced

Shredded Cheese

Sour Cream

Tortilla Strips/Chips

Directions

1.     Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.

2.     Serve warm, with optional garnishes.

3.     You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Reference

Gimme Some Oven – Posted on

http://www.gimmesomeoven.com/slow-cooker-chicken-enchilada-soup-recipe/

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