The Famous SOUP WITH CHICKEN ENCHILADAS AND A SLOW COOKER 2023

When I decided to make SOUP WITH CHICKEN ENCHILADAS AND A SLOW COOKER, I asked you on Facebook if you preferred a slow cooker version or one that only takes 20 minutes.

Both are easy and quick, but I couldn’t choose… and it looks like you couldn’t either. It looks like the answers were pretty evenly split into two.

So, because I wanted to make you happy and because I thought you could never have too much chicken enchilada soup, I made both recipes. So, now you can make it in a slow cooker. If you come back on Wednesday.

it will be a cheesy version that takes 20 minutes to make and has a slightly different taste. (It’s a copycat of my old favorite chicken enchilada soup from Chili’s, so you should try it!)

But now, everything is about the slow cooker. And I think this may be one of the easiest slow cooker recipes I’ve ever posted on this site. You just throw everything in the slow cooker. (Or, if you like colors as much as I do.

you can line up all the ingredients to make it look prettier.) which is also almost completely useless but…pretty!)
And when it’s done, shred the chicken and you’re done!

Look at that, seriously! I can’t believe that it only took about 10 minutes to get ready.
It tastes so good and has a lot of flavors, but it’s also pretty light and good for you.

You can serve it plain… or you can add whatever toppings you think are good. If you like to go crazy with toppings, I’ve given you a long list of ideas below.

I’m pretty sure this one will make you and your friends and family smile, no matter how you serve it (chicken enchilada soup). Then we can all go on with our lives and bring a smile to someone else.

DESCRIPTION

This recipe for SOUP WITH CHICKEN ENCHILADAS AND A SLOW COOKER made in a slow cooker only takes about 10 minutes to make, and it is so tasty and comforting like THAI TOM YUM SOUP.

INGREDIENTS For SOUP WITH CHICKEN ENCHILADAS AND A SLOW COOKER

• 2 chicken breasts with no bones and no skin (about 1 pound)
• 2 cups of good chicken broth
• 1 1/4 cups (or a 10-ounce can) of homemade or store-bought red enchilada sauce
• 2 14-ounce cans of rinsed and drained black beans
• 1 can of fire-roasted diced tomatoes with juice, 14 ounces
• 1 drained 15-ounce can of whole-kernel corn
• 1 can of diced green chiles (4 ounces)
• 2 minced garlic cloves
• 1 white onion, peeled and cut into chunks
• 1 teaspoon of cumin powder
• 1 teaspoon salt, or more/less to taste

Fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, and tortilla strips or chips can be used as toppings.

INSTRUCTIONS FOR SOUP WITH CHICKEN ENCHILADAS AND A SLOW COOKER

Stir all of the ingredients together in a large slow cooker. Cook for 3–4 hours on high heat or 6–8 hours on low heat, until the chicken, is cooked through and pulls apart easily. Shred the chicken with two forks.

Serve hot, with garnishes if you want.

You can also put it in a sealed container and put it in the fridge for up to 5 days. Or, you can freeze it for up to 3 months.

Thank you for reading and for sharing this perfect SOUP WITH CHICKEN ENCHILADAS AND A SLOW COOKER.

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