Early this past summer, two of my amazing girlfriends, Katie and Lindsay, came to stay with us for a weekend. We had a fantastic time eating, drinking, and shopping at the “World’s Largest Garage Sale” (yes, it really is called that). One night we decided to stay in for dinner because Katie suggested a delicious slow cooker recipe that we could start in the early afternoon and come home to 6 hours later. I’ve never been huge on soups (aside from my four favorites that I’ve posted on this site) so I was a tiny bit skeptical. Well never underestimate a woman who works full time at a college, takes care of a family, and owns a CrossFit gym. We loved this soup and have made it several times since. It’s fantastically delicious and incredibly simple!
Chicken Enchilada Slow Cooker Soup
Yield 6 servings
This recipe was slightly adapted from "Ambernpetty" at AllRecipes.com.
- 1 pound boneless, skinless chicken breasts
- 15 ounce can of whole kernel corn, drained
- 14 ounce can of diced tomatoes, with juice
- 16 ounces of chicken broth
- 10 ounce can of enchilada sauce
- 4 ounce can of diced green chiles
- 1 medium white onion, chopped small
- 1/4 cup chopped fresh cilantro
- 2 bay leaves
- 3 cloves minced garlic
- 1 tablespoon ground cumin
- 1 teaspoon chile powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- sour cream and corn chips for serving
- Place the chicken breasts in the bottom of your slow cooker.
- Add in the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
- Cook everything on low for 6 hours.
- After it’s done cooking, take the chicken breasts out of the soup and put them on a large plate. Shred the meat and then return it to the slow cooker.
- Continue to cook the soup for about 30-45 minutes more.
- Serve with a dollop of sour cream on top and some corn chips!