Slow Cooker Chicken Enchilada Soup

Name: Slow Cooker Chicken Enchilada Soup
Cuisine: Western

Features:

Cuisine:

Western

Directions

Ingredients :

4 cups chicken broth

2 (15 ounce) cans black beans

drained

2 (10 ounce) cans diced tomatoes with green chile peppers

1 (12 fluid ounce) can pale ale

1 (10 ounce) package frozen corn

1 (8 ounce) package red enchilada sauce (such as Frontera®)

1 onion

diced

1 (

25 ounce) package taco seasoning

1 jalapeno pepper

seeded and diced

1 pound frozen chicken breasts

1 bunch cilantro

chopped

Methods :

Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper together in a slow cooker. Add whole chicken breasts.

Cook on Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. Remove chicken and shred using 2 forks; stir back into the slow cooker. Continue cooking, 1 to 2 hours more.

Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes.