Slow Cooker Chicken Enchilada Soup
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Slow Cooker Chicken Enchilada Soup

1. Chicken broth - 4 cups
2. Black beans, drained - 2 (15 ounce) cans
3. Diced tomatoes with green chile peppers - 2 (10 ounce) cans
4. Pale ale - 1 (12 fluid ounce) can
5. Frozen corn - 1 (10 ounce) package
6. Red enchilada sauce (such as Frontera®) - 1 (8 ounce) package
7. Onion, diced - 1
8. Taco seasoning - 1 (1.25 ounce) package
9. Jalapeno pepper, seeded and diced - 1
10. Frozen chicken breasts - 1 pound
11. Cilantro, chopped - 1 bunch

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.