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Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup


Ingredients:
1 (14-ounce) can fire-roasted diced tomatoes, with juice
1 1/4 cup (or 1 10-ounce can) red enchilada sauce*, homemade or store-bought
2 (14-ounce) cans black beans, rinsed and drained
2 cups good-quality chicken stock
2 boneless skinless chicken breasts (about 1 pound)
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Instructions:
  • First step is Add all ingredients to a large slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
  • And then, Serve warm, with optional garnishes.
  • And then, visit for full instruction : https://www.gimmesomeoven.com/slow-cooker-chicken-enchilada-soup-recipe/



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