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I don’t usually fire up (ok, turn on) my crockpot during the hot summer, but storms were brewing. I decided to make an exception and make a fantastic slow cooker enchilada soup. Tender, falling apart chicken is slow cooked in a pool of enchilada sauce goodness. Deep flavors, and a bit spicy. I love spicy and this soup does not disappoint.
Roasted Corn Adds Flavor
Since fresh corn is in season I tossed a few ears on the grill to roast them, then cut off the kernels for this slow cooker enchilada soup, but right-out-of-the-can works great too. You can roast canned corn if you wish. Just drain it well, dump it out on a sheet pan, and place under the broiler (keeping an eye on it) until it starts to char a bit. Done.
Also try my slow cooker French onion soup.
Slow Cooker Enchilada Soup
Equipment
Ingredients
- 2 chicken breasts boneless skinless, about 1 pound or so
- 2 cups chicken stock
- 28 ounces enchilada sauce
- 28 ounces black beans rinsed, drained
- 14 ounces fire-roasted diced tomatoes
- 15 ounces whole-kernel corn I substituted 2 cups of roasted fresh corn, about 3 ears.
- 4 ounces green chiles diced
- 2 cloves garlic minced
- 1 white onion diced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- hot sauce to taste (I used 1/4 cup Cholula)
- Desired garnishes chopped fresh cilantro, cheese, chopped red onion, sour cream, tortilla strips, etc
Instructions
- Add all ingredients to a slow cooker.
- Stir and set cooker to low.
- Cook for 6-8 hours or until the chicken is tender but not falling apart.
- Remove the chicken to a cutting board and shred with two forks.
- Return the meat to the slow cooker and continue cooking 30 more minutes.
- Serve topped with desired garnishes.
Notes
Nutrition
Nutritional values are approximate.
