Slow Cooker Chicken Enchilada Soup
Prep time 10 mins
Cook time 8 hours
Total time 8 hours 10 mins
Slow Cooker Chicken Enchilada Soup cooked low and slow for 8 hours! Loaded with tons of flavor. Tastes just like a enchilada but in soup form!
•2-3 boneless skinless chicken breasts (equal to 1 pound)
•1 medium onion, diced
•4 cloves garlic, minced
•1½ cups enchilada sauce
•1 (15 ounce) can chicken stock
•1 (15 ounce) can black beans, drained and rinsed
•1 (15 ounce) can corn, drained
•1 (14 ounce) can fire-roasted diced tomatoes, with juice
•1 (4 ounce) can diced green chiles
•1 teaspoon ground cumin
•1 teaspoon chili powder
•½ tablespoon chili in adobo, sauce only (can add more if you like extra heat)
•¼ teaspoon graham masala
•optional garnishes: tortilla chips, cilantro avocado, sour cream, shredded cheese
•Add all of the ingredients to a slow cooker.
•Cook for 6-8 hours on low or 3-4 hours on high or until the chicken is cooked through.
•Take the chicken out of the slow cooker and shred with two forks.
•Add back to the soup and stir.
•Serve hot, topped with optional garnishes if desired. Garnishes can include tortilla chips, cilantro avocado, sour cream and shredded cheese if desired!
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