Slow Cooker Chicken Enchilada Soup

This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oooooh-so-delicious and comforting. It is also naturally gluten-free. *If you are making this soup gluten-free, be sure to use gluten-free enchilada sauce. **If you don't like that much corn, just use half a can, drained

Photo by Tony M.
Adapted from gimmesomeoven.com

PREP TIME

10

minutes

TOTAL TIME

480

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

480

minutes

SERVINGS

--

servings

Adapted from gimmesomeoven.com

Ingredients

  • 2

    boneless skinless chicken breasts (about 1 pound)

  • 2

    cups good-quality chicken stock

  • 1 1/4

    cup (or 1 10-ounce can) red enchilada sauce*, homemade or store-bought

  • 2

    (14-ounce) cans black beans, rinsed and drained

  • 1

    (14-ounce) can fire-roasted diced tomatoes, with juice

  • 1

    (15-ounce) can whole-kernel corn**, drained

  • 1

    (4-ounce) can diced green chiles

  • 2

    cloves garlic, minced

  • 1

    white onion, peeled and diced

  • 1

    teaspoon ground cumin

  • 1

    teaspoon salt, or more/less to taste

  • optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

Directions

Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken. Serve warm, with optional garnishes. You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

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