Slow Cooker Chicken Enchilada Soup
In The Fresh Meat Case
Slow Cooker Chicken Enchilada Soup
In The Fresh Meat Case
PREP TIME: 10min COOK TIME: 4hr 0min
Serves 6
- 390
Calories - 34g
Protein - 1360mg
Sodium - 8g
Sat. Fat - 5g
Sugar 
Ingredients
4 cups chicken broth
1 jar (16-ounce) fire roasted salsa
1 can (14-ounce) black beans, drained and rinsed
1 cup fresh or frozen corn
1 box cooked yellow rice, for serving
1 cup pico de gallo or fresh salsa, for serving
1/2 cup sour cream, for serving
1/2 cup tortilla strips, for serving
Step 1
combine
Into a slow cooker, combine the chicken thighs, chicken broth, fire roasted salsa, black beans and corn. Cook for 4 hours on high heat or 8 hours on low heat, until the chicken is cooked through and shreds easily. Chicken is done when a meat thermometer inserted in the center reaches 170°F.
TIP
TIP: Cook 4 hours on HIGH or 8 hours on LOW
Step 2
shred
Remove the chicken thighs from the slow cooker and place on a cutting board. Using two forks, shred the chicken.
Step 3
stir
Return the chicken shreds back to the slow cooker and stir to combine.
Step 4
serve
To serve, place a scoop of yellow rice into a shallow soup bowl. Ladle Slow Cooker Enchilada Soup over the rice. Top with cheddar cheese, pico de gallo, sour cream and tortilla strips.
30 MIN
