Chicken Enchilada Slow Cooker Soup |
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Prep Time: 15 Minutes Cook Time: 390 Minutes |
Ready In: 405 Minutes Servings: 6 |
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A tasty, quick, hot meal! We like to top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions -- sometimes all three. Ingredients:
1 pound skinless, boneless chicken breast halves |
1 (15.25 ounce) can whole kernel corn, drained |
1 (14.5 ounce) can diced tomatoes including juice |
1 (14.5 ounce) can chicken broth |
1 (10 ounce) can enchilada sauce |
1 (4 ounce) can diced green chiles |
1 white onion, chopped |
1/4 cup chopped fresh cilantro |
2 bay leaves |
3 cloves garlic, minced |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 teaspoon salt |
1/4 teaspoon ground black pepper, or to taste |
Directions:
1. Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
2. Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.
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