- 6
- 440 mins
Ingredients
- 2 cups chicken broth (from 32-oz carton)
- 1 can (19 oz) mild or hot enchilada sauce
- 1 can (4.5 oz) chopped mild green chiles
- 1 package (20 oz) bone-in chicken breasts, skin removed
- 1 can (15 oz) black beans, drained, rinsed
- 1 bag (12 oz) frozen corn, thawed, drained
- Shredded Mexican cheese blend, if desired
- Chopped fresh cilantro, if desired
- Crushed tortilla chips, if desired
Preparation
Step 1
1 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.
2 Cover; cook on Low heat setting 7 to 8 hours.
3 Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker.
Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.
4 Top each serving with cheese, cilantro and tortilla chips.
Transfer corn from freezer to refrigerator when chicken starts to cook. It will be completely thawed by the time it is added to the slow cooker.
Vary the heat in this soup by using mild or hot enchilada sauce and serving with red pepper sauce on the side.