Blog · Cooking

Slow Cooker Chicken Enchilada Soup Recipe

So we’ve been loving this soup lately and still have some frozen to take out later. It’s honestly sooo good, and that says a lot considering my boyfriend isn’t big on soups.img_5106

What You Need:

2-3 Chicken Breasts

1 cup diced white onion

1 can black beans, drained and rinsed

3 cups chicken stock

2 cloves minced garlic

1 can red enchilada sauce

1 can diced tomatoes (fire roasted)

1 can chopped green chiles

cumin

chili powder

salt and pepper

Cheddar Cheese, shredded

Tortilla strips (chipotle flavored goes well)

  • First of all, I put the chicken breasts into the crock pot and cooked them for about 8 hours, shredded them about halfway through. Once the chicken is cooked and shredded, the rest of the recipe goes super quick.
  • Add in each of the other ingredients, including black beans, tomatoes, the sauce, the chiles, garlic, and onions. You want to add the spices to taste, so add the other ingredients and add a little of the time of salt and pepper, cumin, chili powder, etc, so you get the exact taste you want.
  • Start adding cheese! I covered the entire top of the soup then mixed it in. When it’s melted, you’ll be able to tell if you want to add more! You can always leave out the cheese and give each person the option of adding it themselves as well! We added a lot of the cheese and it gave a great flavor!
  • Top off the soup with chipotle tortilla strips. You can also add pico, salsa, guac, etc!
  • And you’re ready to eat!
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