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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

SLOW COOKER CHICKEN ENCHILADA SOUP Recipe

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This recipe for SLOW COOKER CHICKEN ENCHILADA SOUP is from Our Kitchen, 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:  
Directions:
Directions:
Personal Notes:
Personal Notes:
1 pound boneless, skinless chicken
2 cups chicken stock
1 1/4 cups red enchilada sauce
2 cans (14 ounces each) black beans, drained and rinsed
1 can (14 ounces) fire roasted diced tomatoes
15 ounces kernel corn
1 can (4 ounces) diced green chiles
2 cloves garlic, minced
1 onion, diced
1 teaspoon cumin
1 teaspoon salt

Add all ingredients to a slow cooker, and stir to combine. Cook for 3 to 4 hours on high or 6 to 8 hours on low. Shred the chicken.

Serve with desired toppings.

 

 

 

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