No matter the weather, I love using my slow cooker.
I also love making soup.
Especially soup that can be made in the slow cooker. WIN!
School is starting here on Thursday, and this is the perfect weeknight meal.
This soup is a bit healthier than my other varieties, I didn’t put any cheese or cream IN the soup. Yes, I sprinkled some on at the end, along with some southwest tortilla strips.
But c’mon. Don’t you just want to take a big bite?
Like this Soup recipe? Check out these similar recipes…
Slow Cooker BBQ Loaded Baked Potato Soup by Bakeaholic Mama
Slow Cooker BBQ Chicken Soup by Alli-n-Sons
Turkey Taco Soup by Shugary Sweets
Check out this collection of soup recipes at Tidy Mom
Slow Cooker Chicken Enchilada Soup
by Shugary Sweets
Prep Time: 15 minutes
Cook Time: 6-8 hours
- 1 lb chicken breasts, boneless, skinless
- 3 cup chicken broth
- 10oz can red enchilada sauce
- 15oz can black beans, drained and rinsed
- 15oz can sweet kernel corn, drained
- 1 1/2 tsp ground cumin
- 1/2 tsp garlic salt
- 1 Tbsp minced onion
- 1 lime, juiced
- garnish tortilla strips, cheddar cheese, sour cream, etc
In large slow cooker, add all ingredients. Turn on low and cook for 8 hours. Remove chicken and shred with two forks. Return to slow cooker.
Serve with tortilla strips and shredded cheddar cheese. ENJOY!