I don’t know about you…but coming off of Halloween, I need easy today. My Chicken Enchilada Soup is put in the slow cooker first thing in the morning and forgotten about until dinner. It’s as easy as that. Loads of flavor, little work. Happy November, friends!
This recipe serves four.
1 pound of boneless skinless chicken breast
1 (28 oz) can of enchilada sauce
1 (4 oz) can of chopped green chiles
1 (14 oz) can of cream corn
1 (15 oz) can of black beans, rinsed and drained
1 (14 oz) can of diced tomatoes
1 tablespoon chili powder
salt and pepper
1 cup of frozen corn
chopped cilantro, to garnish
chopped green onions, to garnish
shredded cheddar cheese, to garnish (we used a sharp white cheddar)
crushed tortilla chips, to garnish
In your slow cooker, layer in your chicken, enchilada sauce, green chiles, cream corn, beans, diced tomatoes, chili powder and a big pinch of both salt and pepper. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. About 15 minutes before you’re ready to serve, remove lid and shred the chicken right inside the slow cooker using two forks, and then stir in your frozen corn. Replace lid and continue cooking a few more minutes. After that, ladle soup into bowls and garnish with any combination of cilantro, green onions, shredded cheese and tortilla chips.
Dinner is done.