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Slow Cooker Chicken Enchilada Soup

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PREP TIME
20 min
COOKING TIME
390 min
TOTAL TIME
410 min
SERVINGS
6 servings
Slow Cooker Chicken Enchilada Soup
Ingredients
  • 1 pound skinless, boneless chicken breast halves
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (14.5 ounce) can diced tomatoes including juice
  • 1 (14.5 ounce) can chicken broth
  • 1 (10 ounce) can enchilada sauce
  • 1 white onion, chopped
  • 1 (4 ounce) can diced green chiles
  • 1/4 cup chopped fresh cilantro
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper, or to taste
Instructions
1
Clean and dry the chicken breasts thoroughly. Position the chicken at the bottom of a slow cooker vessel. Add corn, tomatoes, chicken broth, enchilada sauce, onion, green chiles, cilantro, garlic, bay leaves, cumin, chili powder, salt, and pepper into the slow cooker. Cover the container and cook on a low setting for 6 hours.
2
Transfer the chicken to a large serving platter, then use two forks to shred the meat. Return the shredded chicken back into the slow cooker and stir everything together, allowing it to cook for an additional 30-60 minutes. Remove the bay leaves before serving.