Print

Chicken Enchilada Slow Cooker Soup

Yield 6 servings

This recipe was slightly adapted from "Ambernpetty" at AllRecipes.com.

Ingredients

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Add in the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
  3. Cook everything on low for 6 hours.
  4. 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.
  5. Continue to cook the soup for about 30-45 minutes more.
  6. Serve with a dollop of sour cream on top and some corn chips!

Recipe by Unruly Bliss at http://unrulybliss.com/food/chicken-enchilada-slow-cooker-soup/