Slow cooker recipes are great! I’ve previously mentioned my love of Tex-Mex food, and with winter here, I’m loving the soups…. so obviously, one of favorite recipes is chicken enchilada soup. This is a super easy recipe, just add everything to your slow cooker and come back to a yummy meal at the end of the day.
Prep Time: 10 minutes
Cook Time: 6-8 hours
1 can (15 oz) black beans, rinsed and drained or 3⁄4 cup dry beans that have soaked overnight
1 can (14.5 oz) diced tomatoes
1 can (4 oz) green chiles, chopped or 2-3 jalapeños, chopped
1 small onion, chopped
1 red or green pepper, diced
2 boneless, skinless chicken breasts
2 tablespoons chili powder
1 teaspoon garlic powder
1⁄2 teaspoon sea salt
1⁄8 teaspoon black pepper
1⁄8 teaspoon oregano
1⁄8 teaspoon parsley
dash of paprika
1 cup chicken broth
11⁄2 cups milk
11⁄2 cup sharp cheddar cheese, shredded
1. In a slow cooker, add the black beans, tomatoes, green chiles/jalapeños, onion, and bell pepper. Place 2 chicken breasts on top of the mixture. Note: I use a 7-quart slow cooker.
2. In a large bowl, whisk together the chili powder, garlic powder, salt, pepper, oregano, parsley, paprika, chicken broth, and milk. Pour sauce mixture over ingredients in slow cooker. Cover and cook on low heat for 6 to 8 hours (or on high for 3 to 4 hours).
3. After cooking, remove chicken from slow cooker and cut or shred into bite-sized pieces. Add chicken back into the soup.
4. Top with cheese and serve. This soup can also be topped with avocado, sour cream, crushed tortilla chips, or other shredded cheeses. Makes 6-8 servings.