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Slow Cooker Chicken Enchilada Soup


Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup
PREP TIME: 10min COOK TIME: 4hrs
Serves 6

  • 390
  • 34g
  • 1360mg
  • 8g
    Sat. Fat
  • 5g
  • Expand

Ingredients Ingredients


4 cupschicken broth

1 jar (16-ounce) fire roasted salsa

1 can (14-ounce) black beans, drained and rinsed

1 cupfresh or frozen corn

1 boxcooked yellow rice, for serving

1 cup pico de gallo or fresh salsa, for serving

1/2 cup sour cream, for serving

1/2 cuptortilla strips, for serving

Step 1

Step 1


Into a slow cooker, combine the chicken thighs, chicken broth, fire roasted salsa, black beans and corn. Cook for 4 hours on high heat or 8 hours on low heat, until the chicken is cooked through and shreds easily. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F.

tip TIP

TIP: Cook 4 hours on HIGH or 8 hours on LOW

Step 1
Step 2

Step 2

Step 2


Remove the chicken thighs from the slow cooker and place on a cutting board. Using two forks, shred the chicken.

Step 3

Step 3


Return the chicken shreds back to the slow cooker and stir to combine.

Step 3
Step 4

Step 4

Step 4


To serve, place a scoop of yellow rice into a shallow soup bowl. Ladle Slow Cooker Enchilada Soup over the rice. Top with cheddar cheese, pico de gallo, sour cream and tortilla strips.

Ta Da Ta Da

Slow Cooker Chicken Enchilada Soup

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Rated 5/5 based on 2 customer reviews
Use your slow cooker for tender, flavor-infused chicken enchilada soup. Serve with yellow rice, pico de gallo, sour cream, cheddar cheese and tortilla strips. Serves 6

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