Mouth-Watering Slow Cooker Chicken Enchilada Soup Recipe

Introduction

If you're looking for a delicious and easy-to-make dish that will satisfy your taste buds, then you've come to the right place! This Slow Cooker Chicken Enchilada Soup recipe is perfect for those who crave Mexican flavors and want a hearty meal that will keep them warm and cozy on a chilly day.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 1 can (10 ounces) enchilada sauce
• 1 can (4 ounces) diced green chilies
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• 1 cup frozen corn
• Salt and pepper, to taste
• Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips

Instructions

1. Place the chicken breasts in the slow cooker.
2. Add the black beans, diced tomatoes, enchilada sauce, green chilies, onion, garlic, cumin, chili powder, and chicken broth to the slow cooker.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours, or until the chicken is cooked through and tender.
4. Remove the chicken from the slow cooker and shred with two forks. Return the chicken to the slow cooker.
5. Add the frozen corn to the slow cooker and cook for an additional 30 minutes, or until the corn is heated through.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and top with shredded cheese, sour cream, avocado, cilantro, and tortilla chips, if desired.
8. Enjoy your delicious Slow Cooker Chicken Enchilada Soup!

Conclusion

This Slow Cooker Chicken Enchilada Soup is a perfect meal for busy weeknights or lazy weekends. It's easy to make and packed with flavor, making it a crowd-pleaser for any occasion. So, go ahead and give it a try – your taste buds will thank you!