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SLOW COOKER CHICKEN ENCHILADA SOUP Recipe

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This recipe for SLOW COOKER CHICKEN ENCHILADA SOUP is from MORE OF PENNY'S PICKS, 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 boneless, skinless chicken breasts
2 cups chicken stock
1 1/4 cups red enchilada sauce
2 cans (14 ounces each) black beans, rinsed and drained
1 can (14 ounces) fire roasted diced tomatoes
1 can (15 ounces) whole kernel corn, drained
1 can (4 ounces) diced green chilies
2 cloves garlic, minced
1 onion, diced
1 teaspoon cumin
1 teaspoon salt
Toppings: Diced avocado, shredded cheese, sour cream, tortilla strips or chips
Directions:
Directions:
Add all ingredients to a slow cooker, and stir to combine. Cook for 3 to 4 hours on high or 6 to 8 on low, until the chicken is cooked through and shreds easily.

Serve warm, with toppings.

 

 

 

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