Slow Cooker Chicken Enchilada Soup

everydayeileen.com

Nikki Gonzalez

1 ½ pounds boneless chicken breast Note 1

32 ounces low sodium chicken stock Note 2

14 ounces homemade enchilada sauce or store made enchilada sauce Note 3

15 ounce can, black beans, drained and rinsed

14 ounce can, fire-roasted diced tomatoes include the juices regular diced tomatoes can be used

1 ½ cups frozen or canned corn Note 4

4 ounce can of chopped green chiles

1 medium onion, peeled and diced

3 cloves garlic, peeled and minced

1 teaspoon ground cumin

½ teaspoon black pepper

¼ teaspoon Kosher salt iodized salt can also be used

sour cream, optional garnish

shredded Mexican cheese, optional

sliced jalapeno, optional garnish

fresh cilantro, optional garnish

Directions at everydayeileen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer