Chicken Enchilada Slow Cooker Soup
With cinco de mayo just around the corner, i feel the need to tell you about the most.
Recipe Summary Chicken Enchilada Slow Cooker Soup
A tasty, quick, hot meal! We like to top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions -- sometimes all three.
Ingredients | Mexican Chicken Breast Recipes Instant Pot1 pound skinless, boneless chicken breast halves1 (15.25 ounce) can whole kernel corn, drained1 (14.5 ounce) can diced tomatoes including juice1 (14.5 ounce) can chicken broth1 (10 ounce) can enchilada sauce1 (4 ounce) can diced green chiles1 white onion, chopped¼ cup chopped fresh cilantro2 bay leaves3 cloves garlic, minced1 teaspoon ground cumin1 teaspoon chili powder1 teaspoon salt¼ teaspoon ground black pepper, or to tasteDirectionsRinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.Info | Mexican Chicken Breast Recipes Instant Potprep:
15 mins
cook:
6 hrs 30 mins
total:
6 hrs 45 mins
Servings:
6
Yield:
6 servings
TAG : Chicken Enchilada Slow Cooker SoupSoups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes,
