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Slow Cooker Enchilada Soup

Alyssa Rivers, The Recipe Critic
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 lb

boneless chicken breasts

1

medium onion, diced

4 cloves

garlic, minced

1 10 ounce can

enchilada sauce

1 15 ounce can

chicken stock

1 15 ounce can

black beans, drained and rinsed

1 cup

frozen corn (no need to thaw)

1 14 ounce can

fire-roasted diced tomatoes, with juice

1 4 ounce can

diced green chiles

1 tsp

ground cumin

1 tsp

chili powder

1/2 tsp

chipotle chili powder (can add more if you like extra heat)

optional garnishes: tortilla chips, cilantro avocado, sour cream, shredded cheese