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

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

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