DFP HEAD SLOW COOKER CHICKEN ENCHILADA SOUP | Foodandcake456
IKLAN HEADER

SLOW COOKER CHICKEN ENCHILADA SOUP

SLOW COOKER CHICKEN ENCHILADA SOUP



COOK TIME 3 hours
TOTAL TIME 3 hours
Serves: about 6 servings

INGREDIENTS

  • 2 large chicken breasts, raw and thawed
  • 1 10oz can red enchilada sauce
  • 1 14oz can black beans, rinsed and drained
  • 1 14oz can corn, drained
  • 1 4-7oz can diced green chiles
  • 1 14oz can diced tomatoes, with juice*
  • 1 14oz can chicken broth
  • 1 TBS minced garlic
  • 1 tsp salt
  • Optional Toppings:
  • chopped cilantro
  • tortilla strips
  • sour cream
  • shredded cheese
  • avocado


INSTRUCTIONS

  1. Add all the ingredients to the slow cooker and stir to combine.
  2. Cook on high for 3-4 hours, or on low for 5-6 hours (or until chicken is cooked through)
  3. Use two forks to shred chicken.
  4. Serve hot with toppings, if desired.


NOTES
*I like using fire roasted tomatoes, or diced tomatoes with green chiles (like rotel) for a little more flavor


source:http://lmld.org