Slow Cooker Chicken Enchilada Soup
If you happen to be searching for the easiest ever, dump and go crock pot recipe, your search is over. This recipe takes less than 5 minutes to prepare and my 6 year old can make it. (And thinks he is the greatest thing since sliced bread when he preps dinner. Mommy thinks he is pretty darn special too 😉 )This is one of our favorite slow cooker soups. We like to serve it with super fast cheese enchiladas or jiffy corn muffins for dipping. It is sure to be a family pleaser! ENJOY!
Slow Cooker Chicken Enchilada Soup
Save RecipeIngredients
- 2 lb boneless, skinless chicken thighs
- 1 onion, chopped
- 3 cloves garlic, minced (Ok, I add more, but I am garlic crazy)
- 3 cups chicken broth
- 8-oz can tomato sauce
- 15-oz can black beans, drained and rinsed
- 14½-oz can petite diced tomatoes
- 2 cups frozen or fresh corn
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- salt & pepper to taste
- Toppings
- cheddar cheese, shredded
- sour cream
- green onions
- jalapenos
Instructions
Spray a large slow cooker with cooking spray. Add chicken thighs, onion, garlic, chicken broth, tomato sauce, black beans, tomatoes, corn, cumin, oregano. Cover, and cook on Low for 6 – 8 hours. Add salt and pepper to taste. Top with sour cream and cheddar cheese.
FREEZER COOKING INSTRUCTIONS
combine all ingredients except for the broth in a gallon freezer bag. Label, date, add cooking instructions plus directions to add the broth, and freeze laying flat. Allow to thaw for 24 hours in the refrigerator before cooking. Pour contents of bag plus broth in slow cooker on low for 6 – 8 hours. Add salt and pepper to taste. Top with sour cream and cheese.
7.8.1.2
85
https://auntbeesrecipes.com/2014/03/slow-cooker-chicken-enchilada-soup.htmlCheck out my top 40+ favorite slow cooker recipes here!
3 Comments
Leave your reply.