Slow-Cooker Enchilada Soup

Slow-Cooker Enchilada Soup
3.7 from 13 ratings
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This enchilada soup packs a punch when zesty seasoning, such as Old El Paso, are added. A delicious dinner that's ready for cooking in 10 minutes.Click here for more of the 101 Best Slow Cooker Recipes
Servings
6
servings
Ingredients
  • 2 cup chicken broth (from 32-oz carton), such as progresso
  • 1 can (19 oz) mild or hot enchilada sauce, such as
  • 1 can (4.5 oz) chopped mild green chiles, such as old el paso
  • 1 package (20 oz) bone-in chicken breasts, skin removed
  • 1 can (15 oz) black beans, drained, rinsed, such as progresso
  • 1 bag (12 oz) frozen corn, thawed, drained, such as green giant steamer niblets
  • shredded mexican cheese blend, if desired
  • chopped fresh cilantro, if desired
  • crushed tortilla chips, if desired
Directions
  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.
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