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.

Course Main

Cuisine American

Keyword crockpot, slow cooker, soup, southwestern

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 319kcal

Author Based on a recipe from Gimme Some Oven

Equipment

Slow Cooker

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

Substitute canned roasted jalapenos for the chiles for a nice kicked-up version!

Nutrition