Slow Cooker Chicken Enchilada Soup

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Serves 6 | Prep/Cook Time: 4 Hrs 10 Min
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Calories
390
Protein
34g
Sodium
1360mg
Sat.Fat
8g
Sugar
5g
INGREDIENTS
1 pkg PERDUE® FIT & EASY® Boneless, Skinless Chicken Thighs
4 cups chicken broth
1 jar (16-ounce) fire roasted salsa
1 can (14-ounce) black beans, drained and rinsed
1 cup fresh or frozen corn
1 box cooked yellow rice, for serving
1 cup pico de gallo or fresh salsa, for serving
1/2 cup sour cream, for serving
1/2 cup tortilla strips, for serving
INSTRUCTIONS
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STEP 1: 
combine
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.
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STEP 4: 
serve
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.
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STEP 2: 
shred
Remove the chicken thighs from the slow cooker and place on a cutting board. Using two forks, shred the chicken.
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STEP 3: 
stir
Return the chicken shreds back to the slow cooker and stir to combine.
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Cook 4 hours on HIGH or 8 hours on LOW

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