Chicken enchilada slow cooker soup –Are you ready to spice up your dinner game and have your taste buds dancing with joy? Let’s dive into a hearty and delicious Slow Cooker Chicken Enchilada Soup that’ll make you the culinary superstar of your household! Grab your slow cooker and let’s get cooking!
Introducing the Star of the Show!
Feast your eyes on this zesty creation! This soup is not only easy to make but also packed with flavors that will warm your soul and satisfy your cravings.
Ingredients
Here’s what you’ll need to whip up this flavorful dish:
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro and lime for garnish (optional)
Instructions
Now, let’s get this soup party started!
- First things first, toss your chicken breasts into the slow cooker. You can pretend you’re a famous chef while doing this!
- Add the black beans, corn, enchilada sauce, diced tomatoes, chicken broth, cumin, chili powder, and season with salt and pepper.
- Give everything a good stir, making sure that the chicken is submerged in the deliciousness.
- Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. Go binge-watch your favorite series while it cooks – you deserve it!
- After the cooking time is up, carefully shred the chicken right in the slow cooker. Stir it all together to let those flavors mingle!
- Serve in bowls and sprinkle with shredded cheese, a squeeze of lime, and some fresh cilantro for that extra zing!
And there you have it—a bowl of delightful Slow Cooker Chicken Enchilada Soup that’s ready to fill your kitchen with mouthwatering aromas and your stomach with pure happiness. Enjoy your culinary masterpiece!