I love this soup topped with a little shredded cheese, sour cream, and tortilla strips. But I also enjoy it with a handful of tortilla chips on the side that I can dip into the soup as I eat it. And it’s one of my husband’s favorite meals as well!
This soup is packed full of flavor, with hardly any work, for a meal that the whole family will love. This is the perfect easy weeknight meal, because you can throw everything in your slow cooker in the morning (or afternoon) and in the evening you have a delicious dish ready for you to eat!
- 2 large chicken breasts, raw and thawed
- 1 10oz can red enchilada sauce
- 1 14oz can black beans, rinsed and drained
- 1 14oz can corn, drained
- 1 4-7oz can diced green chiles
- 1 14oz can diced tomatoes, with juice
- 1 14oz can chicken stock
- 1 TBS minced garlic
- 1 tsp salt
- chopped cilantro
- tortilla strips
- sour cream
- shredded cheese
Get the full recipe and instructions here >> Slow Cooker Chicken Enchilada Soup @ lmld.org