Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup
4.5 from 2 ratings
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This soup has a Mexican-inspired ingredient that adds to this already colorful and hearty soup that is perfect for the winter.Recipe courtesy of Perdue.
Prep Time
10
minutes
Cook Time
3.98
hours
Servings
6
servings
Total time: 4.15 hours
Ingredients
  • 1 package of perdue® fresh boneless skinless chicken thighs
  • 1 can of black beans, drained and rinsed
  • 1 cup pico de gallo or fresh salsa, for serving
  • 4 cup chicken broth
  • 1 jar of fire roasted salsa
  • 1 cup fresh or frozen corn
  • 1 box of cooked yellow rice, for serving
  • 1/2 cup sour cream, for serving
  • 1/2 cup tortilla strips, for serving
Directions
  1. Into a slow cooker, combine the chicken thighs, chicken broth, fire roasted salsa, black beans and corn.
  2. Cook for 4 hours on high heat or 8 hours on low heat, until the chicken is cooked through and shreds easily. Chicken is done when a meat thermometer inserted in the center reaches 170°F.
  3. Remove the chicken thighs from the slow cooker and place on a cutting board. Using two forks, shred the chicken.
  4. Return the chicken shreds back to the slow cooker and stir to combine.
  5. To serve, place a scoop of yellow rice into a shallow soup bowl.
  6. Ladle Slow Cooker Enchilada Soup over the rice.
  7. Top with cheddar cheese, pico de gallo, sour cream and tortilla strips.
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