Slow Cooker Chicken Enchilada Soup

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Welp, it’s that time of the year.  The leaves have fallen, the temp is cooling down and the night time is rolling in earlier, which means it’s time to start making soup again. Some nights you just can’t go wrong with a warm bowl of soup!  And as I am pretty picky with the type of soups I like it’s nice to find a good recipe.  I adopted my recipe below from Like Mother, Like Daughter‘s blog.  Hope you all enjoy!

Prep Time: 5 minutes
Cook Time: 5-7 hours on low or 3-4 hours on high
Serving: at least 6

Ingredients:

  • 3 chicken breasts, raw and thawed
  • 10 oz red enchilada sauce
  • 14 oz can black beans, drained/rinsed
  • 4 oz can diced green chiles
  • 14 oz can diced tomatoes in tomato juic
  • 14 oz can chicken broth
  • 2 TBSP taco seasoning (I used Penzey’s Bold Taco)
  • 2 TBSP minced garlic
  • 1 tsp of fajita seasoning (used Penzey’s)
  • 1 tsp salt

Optional Toppings:

  • Cilantro, chopped
  • tortilla strips or chips
  • shredded cheese
  • avocado
  • sour cream or greek yogurt

Directions:

  1. Put all of the ingredients into a crockpot and stir.
  2. Cook on high for 3-4 hours or low for 5-7 hours
  3. Take chicken out and shred with a fork
  4. Dish up a bowl and add any topping you desire
  5. Gobble up and enjoy! :)
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2 thoughts on “Slow Cooker Chicken Enchilada Soup

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