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Slow-Cooker Chicken Enchilada Soup Recipe

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This recipe for Slow-Cooker Chicken Enchilada Soup is from The Van Camp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (19 oz) Old El Paso™ mild or hot enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped mild green chiles
1 package (20 oz) bone-in chicken breasts, skin removed
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 bag (12 oz) Green Giant™ Steamers™ Niblets® frozen corn, thawed, drained
Directions:
Directions:
Step 1
Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.

Step 2
Cover; cook on Low heat setting 7 to 8 hours.

Step 3
Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.

Step 4
If desired, top each serving with shredded Mexican cheese blend, chopped fresh cilantro and crushed tortilla chips.

 

 

 

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