This enchilada soup is my kind of recipe; I’ve made it in the slow cooker and on the stovetop. Basically, you throw a few simple ingredients in the pot and let it cook for a few hours.
Author: Slow Cooker Society
Recipe type: Side Dish
Cuisine: Mexican
Serves: 4 plates
Ingredients
2 large chicken breasts, raw and thawed
1 10oz can red enchilada sauce
1 14oz can of black beans, rinsed and drained
1 14oz can corn, drained
1 4-7oz can diced green chiles
1 14oz can diced tomatoes, with juice
1 14oz can of chicken stock
1 TBS minced garlic
1 tsp salt
chopped cilantro
tortilla strips
sour cream
shredded cheese
avocado
Instructions
Add all the ingredients to the slow cooker and stir to combine.
Cook on HIGH for 3-4 hours or on LOW for 6-7 hours (or until chicken is cooked through)
Use two forks to shred the chicken.
Serve hot with toppings, if desired.
Nutrition Information
Serving size: 3 - 4 persons
Recipe by Slow Cooker Society at https://slowcookersociety.com/a-very-tasty-slow-cooker-chicken-enchilada-soup/