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Chicken Enchilada Soup
by
Rachel | Faith Hope Home
(IC: blogger)
8 Servings
5 hr 10 min
We are huge soup fans year-round and this is one of my go-to favorites. Super yummy, healthy and crock pot cooking makes it a breeze!
Chicken Enchilada Soup
Recipe details
Ingredients
Soup
- 1/2 c chopped onion
- 3 cloves garlic
- 8 oz tomato sauce
- 2 diced jalapeños or chiles
- 1 14oz can diced tomato
- 1 can black beans, drained and rinsed
- 3 c chicken broth
- 1/4 c chopped cilantro
- 2 tsp cumin
- 1/2 tsp oregano
- 1 lb chicken breast
- Salt and Pepper to taste
- 2 c frozen corn
Toppings
- Chopped cilantro
- Sour cream
- Mexican or Cheddar cheese
- Avacado, sliced
- Green onions, chopped
Instructions
- Sauté and cook the onion and garlic, until browned about 4 minutes.
- Add remaining soup ingredients into the slow cooker and set on Low for 4-6 hours
- Shred chicken and serve immediately with toppings of your choice!
Tips
- The leftovers make an excellent freezer meal! Just pour into a ziplock bag and freeze for up to 6 months.
- Canned chicken breast is an easy way to make this faster, since the chicken is already cooked. Put ingredients in the slow cooker and cook on High for 1 hour.
Published August 13th, 2020 5:24 PM
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