Crock Pot Chicken Enchilada Soup

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, crock pot chicken enchilada soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Free UK Delivery on Eligible Orders Check Out Crock Pot on eBay. Fill Your Cart With Color today! Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker.

Crock Pot Chicken Enchilada Soup is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Crock Pot Chicken Enchilada Soup is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have crock pot chicken enchilada soup using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Crock Pot Chicken Enchilada Soup:
  1. Prepare 1 lb skinless, boneless chicken breast halves
  2. Make ready 1 can whole kernel corn (15.25 oz.)
  3. Prepare 1 can diced tomatoes including juice (14.5 oz.)
  4. Make ready 1 can chicken broth (14.5 oz.)
  5. Prepare 1 can enchilada sauce (10 oz.)
  6. Make ready 1 can green chilies
  7. Prepare 1 white onion, chopped
  8. Make ready 1⁄4 cup chopped fresh cilantro
  9. Make ready 2 bay leaves
  10. Take 3 clove garlic, minced
  11. Make ready 1 tsp ground cumin
  12. Prepare 1 tsp chili powder
  13. Take 1 tsp salt
  14. Get 1⁄4 tsp ground black pepper, or to taste

Pour over ingredients in slow cooker. Carefully remove cooked chicken breasts from slow cooker and place on a plate. In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture.

Steps to make Crock Pot Chicken Enchilada Soup:
  1. Rinse and pat dry the chicken breasts, then place into the bottom of a crock pot.
  2. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and pepper.
  3. Cook on low for 6 hours.
  4. Transfer the chicken to a large plate, shred the meat with two forks.
  5. Return the chicken to the crock pot and continue cooking for 30 minutes to 1 hour.

In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Remove chicken and shred with two forks.

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