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Slow Cooker Chicken Enchilada Soup Recipe

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This recipe for Slow Cooker Chicken Enchilada Soup, by , is from The Lewis 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!

Contributor:  
Contributor:  
Jennifer Lewis

Category:
Category:

Ingredients:  
Ingredients:  
2 boneless skinless chicken breasts
2 C. chicken stock
1 10oz. can red enchilada sauce
2 (14 oz.) cans black beans rinsed & draines
1 (14 oz.) can fire roasted diced tomatoes-with juice
1 (15 oz.) can whole kernel corn draines
1 (4 oz.) can diced green chilies
2 cloves garlic, minced
1 onion, peeled and diced
1 t. ground cumin
1 t. salt

Directions:
Directions:
Add all ingredients t a large slow cooker and stir to combine. Cook 3-4 hours on high or 6-8 hours on low, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken. Serve warm. You can also refrigerate in a sealed container for up to 5 days. Or freeze for up to 3 months.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 min prep
Personal Notes:
Personal Notes:
Optional garnishes: chopped cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips.

 

 

 

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