NicoLast week, we shared the Outdoor February Bucket List - which means that we've been outside adventuring and being chilly! Since we've been cold outside, it's been so nice to come inside and have a warm and cozy meal! You need to try this Crockpot Enchilada Soup from Like Mother Like Daughter!
Photo from Like Mother, Like Daughter
Ingredients:
- 2 large chicken breasts raw and thawed
- 10 oz can red enchilada sauce
- 14 oz can black beans rinsed and drained
- 14 oz can corn drained
- 4 oz can diced green chiles
- 14 oz can diced tomatoes with juice*
- 14 oz can chicken broth
- 1 TBS minced garlic
- 1 tsp salt
Optional Toppings:
- chopped cilantro
- tortilla strips
- sour cream
- shredded cheese
- avocado
Instructions:
- Add all the ingredients to the slow cooker and stir to combine.
- Cook on high for 3-4 hours, or on low for 5-6 hours (or until chicken is cooked through)
- Use two forks to shred chicken.
- Serve hot with toppings, if desired.
