Slow Cooker Chicken Enchilada Soup

6 mins
Serves 4
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Directions

  1. 1Add two to three skinless chicken breasts to your crock pot.
  2. 2Add one chopped onion.
  3. 3Season with garlic powder, smoked paprika, chili powder, and a little ground cumin.
  4. 4Add some minced garlic.
  5. 5Add two cans of fire roasted tomatoes.
  6. 6Add a can of fire roasted corn, drained.
  7. 7Add a can of black beans, drained.
  8. 8Add a can of Hatch green chiles.
  9. 9Add one and a quarter cups of red enchilada sauce.
  10. 10Add four cups of chicken stock or broth.
  11. 11Cover and cook on high for four hours or low for six hours.
  12. 12Near the end of cook time, shred the chicken breasts.
  13. 13Blend the soup with an immersion blender until smooth. (Optional)
  14. 14Add the shredded chicken back into the soup and stir.

Ingredients

  • 2 skinless chicken breasts
  • 1 onion
  • 1 spoon minced garlic
  • 2 cans fire roasted tomatoes
  • 1 can fire roasted corn
  • 1 can black beans
  • 1 can Hatch green chiles
  • 1.25 cups red enchilada sauce
  • 4 cups chicken stock or broth
  • 1 garlic powder
  • 1 smoked paprika
  • 1 chili powder
  • 1 ground cumin

Equipment

slow cookerimmersion blender