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Slow Cooker Enchilada Soup
Submitted by Marie @ Little Kitchie on November 28, 2012 in Brothy Soups, Soups
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 1 pound Boneless Skinless Chicken Breast
- ½ cups Onion, Chopped
- 3 cloves Garlic, Minced
- 7 ounces, fluid Can Chipotle Salsa
- 15 ounces, fluid Can Black Beans, Drained And Rinsed
- 15 ounces, fluid Can Fire Roasted Diced Tomatoes
- 2 cups Frozen Corn
- 1 teaspoon Cumin
- ½ teaspoons Dried Oregano
Preparation Instructions
Place all ingredients in your slow cooker and mix very well so that everything is seasoned. Cook on low heat for 4-6 hours. Once cooked, remove chicken from the crockpot, shred it, then return it to the pot and mix to combine.
Ladle into bowls and garnish with whatever you like. I kept it simple with tortilla chips and cheddar cheese, but sour cream and avocado would be fantastic to add, too!
