Slow Cooker Chicken Enchilada Soup Recipe



This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting.

INGREDIENTS:

2 boneless skinless chicken breasts (about 1 pound)
2 cups good-quality chicken stock
1 1/4 cup (or 1 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

Notes
*If you are making this soup gluten-free, be sure to use gluten-free enchilada sauce.
**If you don’t like that much corn, just use half a can, drained

DIRECTIONS:

Get full recipe >> Slow Cooker Chicken Enchilada Soup @ gimmesomeoven.com

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