This enchilada soup packs a punch. A Mexican dinner that's ready for cooking in 10 minutes. Transfer corn from freezer to refrigerator when chicken starts to cook. It will be completely thawed by the time it is added to the slow cooker. Vary the heat in this soup by using mild or hot enchilada sauce and serving with red pepper sauce on the side. Additions/Substitutions: one can of nacho cheese soup, pinto beans instead of black beans, and one can of fire roasted diced tomatoes (with juice).
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- 2 cup(s) chicken broth
- 1 19-ounce can(s) mild or hot enchilada sauce
- 1 4.5-ounce can(s) chopped mild green chiles
- 1 20-ounce package(s) bone-in chicken breasts, skin removed
- 1 15-ounce can(s) black beans, drained, rinsed
- 1 12-ounce bag(s) frozen corn, thawed, drained
- Shredded Mexican cheese blend, if desired
- Chopped fresh cilantro, if desired
- Crushed tortilla chips, if desired
- Step 1: Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.
- Step 2: Cover; cook on Low heat setting 7 to 8 hours.
- Step 3: Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.
- Step 4: Top each serving with cheese, cilantro and tortilla chips.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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