Chicken Enchilada Slow Cooker Soup

  1. Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
  2. Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.

skinless, whole kernel corn, tomatoes including juice, chicken broth, enchilada sauce, green chiles, white onion, fresh cilantro, bay leaves, garlic, ground cumin, chili powder, salt, ground black pepper

Taken from www.allrecipes.com/recipe/218057/chicken-enchilada-slow-cooker-soup/ (may not work)

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