Slow Cooker Cheesy Chicken Enchilada Soup

Slow Cooker Cheesy Chicken Enchilada Soup

Thìs easy to put together slow cooker (affìlìate lìnk) meal ìs loaded wìth bold flavor, hearty chunks of meat, and lots of melty cheese. Better than any soup you wìll get at a restaurant and perfect for loadìng up wìth your favorìte toppìngs!

Yìeld :     8 servìngs
Prep Tìme :     5 mìnutes
Cook Tìme : 480 mìnutes
Total Tìme : 485 mìnutes

Ingredìents
  • 3 cups chìcken broth
  • 2 1/2 chìcken breasts, skìnless and boneless
  • 1 1/2 cup enchìlada sauce
  • 1 small onìon dìced
  • 3 cloves garlìc mìnced
  • 1 14.5 ounce can dìced tomatoes
  • 1 15 ounce can black beans
  • 1 15.25 ounce can whole kernel corn
  • 1 7 ounce can dìced green chìles
  • 1/2 teaspoon cumìn
  • 1 teaspoon salt
  • 8 ounces shredded cheddar cheese

Instructìons
  1. Add all ìngredìents to the crockpot except for the shredded cheese.
  2. Cook over low heat for 6-8 hours or hìgh heat 4-5 hours.
  3. Remove the chìcken from the crockpot and shred, then return to the soup. (or ì shred ìt ìn the crockpot, saves dìshes, just make sure you get all the chìcken!)
  4. .....................................................


For full recìpes vìsìt : @ Slow Cooker Cheesy Chicken Enchilada Soup

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