Name: Chicken Enchilada Slow Cooker Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Skinless, boneless chicken breast halves - 1 pound; Whole kernel corn, drained - 1 (15.25 ounce) can; Diced tomatoes, undrained - 1 (14.5 ounce) can; Chicken broth - 1 (14.5 ounce) can; Enchilada sauce - 1 (10 ounce) can; White onion, chopped - 1; Diced green chiles - 1 (4 ounce) can; Chopped fresh cilantro - ¼ cup; Garlic, minced - 3 cloves; Bay leaves - 2; Ground cumin - 1 teaspoon; Chili powder - 1 teaspoon; Salt - 1 teaspoon; Ground black pepper, or to taste - ¼ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Enchilada Slow Cooker Soup

1. Skinless, boneless chicken breast halves - 1 pound

2. Whole kernel corn, drained - 1 (15.25 ounce) can

3. Diced tomatoes, undrained - 1 (14.5 ounce) can

4. Chicken broth - 1 (14.5 ounce) can

5. Enchilada sauce - 1 (10 ounce) can

6. White onion, chopped - 1

7. Diced green chiles - 1 (4 ounce) can

8. Chopped fresh cilantro - ¼ cup

9. Garlic, minced - 3 cloves

10. Bay leaves - 2

11. Ground cumin - 1 teaspoon

12. Chili powder - 1 teaspoon

13. Salt - 1 teaspoon

14. Ground black pepper, or to taste - ¼ teaspoon

How to cook deliciously - Chicken Enchilada Slow Cooker Soup

1. Stage

Rinse chicken breasts and pat dry. Place chicken into the bottom of a slow cooker. Add corn, tomatoes, chicken broth, enchilada sauce, onion, green chiles, cilantro, garlic, bay leaves, cumin, chili powder, salt, and black pepper. Cover and cook on Low for 6 hours.

2. Stage

Transfer chicken to a large plate, then shred meat with two forks. Return shredded chicken to the slow cooker, stir to combine, and continue cooking for 30 to 60 more minutes. Discard bay leaves before serving.