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Slow Cooker Chicken Enchilada Soup Recipe

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This recipe for Slow Cooker Chicken Enchilada Soup is from , 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 c. chicken broth
1 (19 oz.) can enchilada sauce
1 (4.5 oz.) can mild green chiles, chopped
1 (20 oz.) pkg. bone-in chicken breasts, skin removed
1 (15 oz.) can black beans, drained, rinsed
1 (12 oz.) bag frozen corn, thawed, drained
Directions:
Directions:
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.
Cover; cook on low heat setting 7 to 8 hours.
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.
If desired, top each serving with shredded Mexican cheese blend, chopped fresh cilantro and crushed tortilla chips.

 

 

 

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