Slow Cooker Chicken Enchilada Soup Recipe

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The production procedure is really easy, you just require to adhere to the methods that we have created on this web page. The complying with are the phases of just how to prepare Slow Cooker Chicken Enchilada Soup Recipe.



This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting.

INGREDIENTS:

2 boneless skinless chicken breasts (about 1 pound)
2 cups good-quality chicken stock
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
1 (14-ounce) can fire-roasted diced tomatoes, with juice
1 (15-ounce) can whole-kernel corn**, drained
1 (4-ounce) can diced green chiles
2 cloves garlic, minced
1 white onion, peeled and diced
1 teaspoon ground cumin
1 teaspoon salt, or more/less to taste
optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

Notes
*If you are making this soup gluten-free, be sure to use gluten-free enchilada sauce.
**If you don’t like that much corn, just use half a can, drained

DIRECTIONS:

Get full recipe >> Slow Cooker Chicken Enchilada Soup @ gimmesomeoven.com


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