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Chicken Enchilada Slow Cooker Soup Recipe

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This recipe for Chicken Enchilada Slow Cooker Soup is from The DeLoria Family Cookbook , 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:  
1 lb boneless, skinless chicken breasts
1 (15.25 oz) can whole kernal corn, drained
1 (14.5 oz) can diced tomatoes including juice
1 (14.5 oz) can chicken broth
1 (10 oz) can enchilada sauce
1 (4 oz) can diced green chiles
1 white onion, chopped
1/4 c fresh cilantro, chopped
2 bay leaves
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper, or to taste
Directions:
Directions:
Rinse and pat dry the chicken breasts, then place into the bottom of slow cooker. Add corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt and pepper.
Cook on low for 6 hours. Transfer the chicken to a large plate, then shred the meat with 2 forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
1 clove fresh garlic = 1 tbsp chopped garlic

 

 

 

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