Slow-Cooker Chicken Enchilada Soup Recipe

Name: Slow-Cooker Chicken Enchilada Soup
Prep time: 10 min
Cook time: 7 h 10 min
Total time: 7 h 20 min
Yield: 6 servings
Ingredients: 2 cups Progresso™ chicken broth (from 32-oz carton); 1 can (19 oz) Old El Paso™ mild or hot enchilada sauce; 1 can (4.5 oz) Old El Paso™ chopped mild green chiles; 1 package (20 oz) bone-in chicken breasts, skin removed; 1 can (15 oz) Progresso™ black beans, drained, rinsed; 1 bag (12 oz) frozen corn, thawed, drained

Ingredients

2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (19 oz) Old El Paso™ mild or hot enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped mild green chiles
1 package (20 oz) bone-in chicken breasts, skin removed
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 bag (12 oz) frozen corn, thawed, drained

PREP TIME 10m	COOK TIME 7h10m	TOTAL TIME 7h20m
YIELD 6 servings

Instructions

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.
Cover; cook on Low heat setting 7 to 8 hours.
Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.
If desired, top each serving with shredded Mexican cheese blend, chopped fresh cilantro and crushed tortilla chips.

Dinner Soups