With soft chicken, beans, corn, and a mix of Mexican-style flavors, this Slow Cooker Chicken Enchilada Soup is a zesty and filling meal. Just put the food in the slow cooker and let it do its thing. It's perfect for busy days.
Ingredients: 1 lb chicken breasts, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 10 oz red enchilada sauce. 1 can 14.5 oz diced tomatoes. 1 onion, chopped. 2 cloves garlic, minced. 1 jalapeno, seeded and diced. 4 cups chicken broth. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla strips.
Instructions: In a slow cooker, combine diced chicken, black beans, corn, enchilada sauce, diced tomatoes, chopped onion, minced garlic, jalapeno, chicken broth, chili powder, cumin, salt, and pepper. Stir to combine all ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and flavors are blended. Serve hot, garnished with shredded cheese, sour cream, avocado, cilantro, and tortilla strips if desired.
Prep Time: 10 minutes
Cook Time: 240 minutes
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