Chicken Enchilada Slow Cooker Soup

Chicken breasts cook up tender and flavorful when slow-cooked in this enchilada-inspired soup. Toss all the ingredients into your slow cooker and let it simmer all day long while you're at work. The scent of dinner will come wafting through before you even get through the door!

• Preparation Time: 15 mins
• Cooking Time: 6 hr 30 mins
• Total Time: 6 hr 45 mins
• Calories: 186 Calories

Ingredients

• 1 teaspoon salt
• 1 (4 ounce) can diced green chiles
• 3 cloves garlic, minced
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (14.5 ounce) can chicken broth
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 pound skinless, boneless chicken breast halves
• 1 teaspoon chili powder
• 1 white onion, chopped
• 1 (10 ounce) can enchilada sauce
• 1 (14.5 ounce) can diced tomatoes including juice
• 0.25 cup chopped fresh cilantro
• 0.25 teaspoon ground black pepper, or to taste

Recipe Instructions

Step 1

Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.

Step 2

Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.