Chicken Enchilada Slow Cooker Soup

This crockpot chicken enchilada soup is easy to throw together in the slow cooker, then it simmers all day so it's ready when you get home from work.

• Preparation Time: 20 mins
• Cooking Time: 6 hr 30 mins
• Total Time: 6 hr 50 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

Transfer chicken to a large plate, then shred meat with two forks. Return shredded chicken to the slow cooker, stir to combine, and continue cooking for 30 to 60 more minutes. Discard bay leaves before serving.

Step 2

Rinse chicken breasts and pat dry. Place chicken into the bottom of a slow cooker. Add corn, tomatoes, chicken broth, enchilada sauce, onion, green chiles, cilantro, garlic, bay leaves, cumin, chili powder, salt, and pepper. Cover and cook on Low for 6 hours.