Name: Slow Cooker Chicken Enchilada Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Chicken broth - 4 cups; Black beans, drained - 2 (15 ounce) cans; Diced tomatoes with green chile peppers - 2 (10 ounce) cans; Pale ale - 1 (12 fluid ounce) can; Frozen corn - 1 (10 ounce) package; Red enchilada sauce (such as Frontera®) - 1 (8 ounce) package; Onion, diced - 1; Taco seasoning - 1 (1.25 ounce) package; Jalapeno pepper, seeded and diced - 1; Frozen chicken breasts - 1 pound; Cilantro, chopped - 1 bunch

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.