This slow cooker Enchilada Soup is just the thing for chilly fall and winter nights. Less than 10 minutes of prep time! Just throw everything into your Crock Pot and let the magic happen.
Author: Mandy
: Main
: Mexican
Serves: 6
Ingredients
½ cup chopped onion
3 garlic cloves, minced
2 cans (14 oz. each) chicken broth
1 (8 oz.) can tomato sauce
1 (15 oz.) can black or pinto beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes
1 (15 oz.) can corn kernels
1 tsp. ground cumin, plus more to taste
½ tsp. dried oregano
1 lb. boneless, skinless chicken breasts
Toppings
shredded cheddar cheese
chopped green onions
chopped fresh cilantro
avocado, sliced
sour cream
crushed tortilla chips
Directions
Place everything but the toppings into a slow cooker.
Cover and cook on low for 4 to 6 hours.
Remove the chicken, cut or shred it with two forks, and place it back in the slow cooker.
Ladle into servings bowls and top each with toppings.
Notes
You can freeze this soup! Just cook it and place into freezer safe containers. Let cool for 30 minutes and freeze. To re-heat, just place it back into a slow cooker on low until heated through or microwave it. Top with toppings as usual.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/chicken-enchilada-soup/