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This Mexican chicken enchilada soup is flavorful and the right soup for your weeknight dinner.
Preparation time: 10 minutes
Cooking time: 7 hours 10 minutes
Servings: 6
Ingredients:
1 (2 oz.) pkg. bone-in chicken breasts, skinless
2 cups chicken broth
1 (4.5 oz.) canned diced mild green chiles
1 (19 oz.) canned hot or mild enchilada sauce
1 (15 oz.) canned black beans, drained and rinsed
1 (12 oz.) bag frozen corn, thawed then drained
Directions:
1. Grease a 4 to 5 qt slow cooker with cooking spray. Mix enchilada sauce, broth and chiles together in the cooker then the mixture over chicken.
2. Cover then cook on low heat setting for 7 to 8 hours.
3. Take out the chicken from the cooker with a slotted spoon. Stir the corn and beans into the mixture in the cooker. Turn up heat setting to high. Cover then cook for another 5 to 10 minutes.
4. In the meantime, shred chicken with forks then return it to the slow cooker. Cook until well heated.
5. Top individual serving with shredded cheese blend, chopped fresh cilantro and crushed tortilla chips.
