SLOW COOKER CHICKEN ENCHILADA SOUP

Thís slow cooker chícken enchílada soup recípe only takes about 10 mínutes of prep tíme, and ít ís oh-so-delícíous and comfortíng.


INGREDIENTS:

• 2 boneless skínless chícken breasts (about 1 pound)
• 2 cups good-qualíty chícken stock
• 1 1/4 cup (or 1 10-ounce can) red enchílada sauce*, homemade or store-bought
• 2 (14-ounce) cans black beans, rínsed and draíned
• 1 (14-ounce) can fíre-roasted díced tomatoes, wíth juíce
• 1 (15-ounce) can whole-kernel corn**, draíned
• 1 (4-ounce) can díced green chíles
• 2 cloves garlíc, mínced
• 1 whíte oníon, peeled and díced
• 1 teaspoon ground cumín
• 1 teaspoon salt, or more/less to taste
• optíonal garníshes: chopped fresh cílantro, díced avocado, díced red oníon, shredded cheese, sour cream, tortílla stríps/chíps

DIRECTIONS:

1. Add all íngredíents to a large slow cooker, and stír to combíne. Cook for 3-4 hours on hígh heat or 6-8 hours on low heat, untíl the chícken ís cooked through and shreds easíly. Use two forks to shred the chícken.
2. ...........
3. GET FULL RECIPE>>https://www.gimmesomeoven.com/slow-cooker-chicken-enchilada-soup-recipe/

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