Slow Cooker Chicken Enchilada Soup recipe
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Ingredients
- 4 cups chicken broth 2 (15 ounce) cans black beans, drained 2 (10 ounce) cans diced tomatoes with green chile peppers 1 (12 fluid ounce) can pale ale 1 (10 ounce) package frozen corn 1 (8 ounce) package red enchilada sauce (such as Frontera®) 1 onion, diced 1 (1.25 ounce) package taco seasoning 1 jalapeno pepper, seeded and diced 1 pound frozen chicken breasts 1 bunch cilantro, chopped
Nutrition Info
- 266.8 caloriescarbohydrate: 37.4 gcholesterol: 31.7 mgfat: 2.7 gfiber: 9.8 gprotein: 20.6 gsaturatedFat: 0.5 gservingSize: -sodium: 1594.8 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Chicken Enchilada Soup
Directions
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Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper together in a slow cooker. Add whole chicken breasts.
Cook on Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. Remove chicken and shred using 2 forks, stir back into the slow cooker. Continue cooking, 1 to 2 hours more.
Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes.