Slow Cooker Chicken Enchilada Soup Recipe

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This recipe for Slow Cooker Chicken Enchilada Soup is from Krazy Koyle's Kookbook, 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: Soups

Ingredients:	Ingredients: 2 large chicken breasts raw and thawed 1 10 oz can red enchilada sauce 1 14 oz can black beans rinsed and drained 1 14 oz can corn drained 1 4-7 oz can diced green chiles 1 14 oz can diced tomatoes with juice* 1 14 oz can chicken broth 1 TBS minced garlic 1 tsp salt Optional Toppings: chopped cilantro tortilla strips sour cream shredded cheese avocado

Directions:	Directions: Add all the ingredients to the slow cooker and stir to combine. Cook on high for 3-4 hours, or on low for 5-6 hours (or until chicken is cooked through) Use two forks to shred chicken. Serve hot with toppings, if desired. Recipe Notes *I like using fire roasted tomatoes, or diced tomatoes with green chiles (like rotel) for a little more flavor

Personal Notes:	Personal Notes: Slow cooker chicken enchilada soup is packed full of flavor, with hardly any work, its a meal that the whole family loves.

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Slow Cooker Chicken Enchilada Soup Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Personal Notes:

Personal Notes: