Recipe information
Ingredients for - Slow Cooker Chicken Enchilada Soup
4. Pale ale - 1 (12 fluid ounce) can
6. Red enchilada sauce (such as Frontera®) - 1 (8 ounce) package
10. Frozen chicken breasts - 1 pound
How to cook deliciously - Slow Cooker Chicken Enchilada Soup
1. Stage
Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper together in a slow cooker. Add whole chicken breasts.
2. Stage
Cook on Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. Remove chicken and shred using 2 forks; stir back into the slow cooker. Continue cooking, 1 to 2 hours more.
3. Stage
Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes.