Slow Cooker Chicken Enchilada Soup
4 cups chicken broth
2 (15 ounce) cans black beans
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®)
25 ounce) package taco seasoning
1 jalapeno pepper
seeded and diced
1 pound frozen chicken breasts
1 bunch cilantro
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.
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