Slow Cooker Chicken Enchilada Soup
What I love about this recipe is that it is sooo simple but packs big flavor. I also love to make this soup because it’s gentle on the wallet. Many of the ingredients I typically already have around in my pantry anyway so if I’m in a pinch, I throw this recipe in the ol’ slow cooker.
2 tsp olive oil
½ cup chopped onion
2 garlic cloves, minced
3 cups chicken broth
1 8oz can tomato sauce
1 15oz can no salt added black beans
1 14oz can fire roasted tomatoes
2 cups frozen corn kernels
1 tsp cumin
½ tsp ground oregano
1 pound chicken breast
Tortilla strips or tortilla chips
Shredded cheddar or monterey jack cheese
Diced avocado, diced roma tomatoes, sour cream (optional)
Heat olive oil over medium heat, add onion and garlic, stirring until soft, about 3 minutes.
Add all ingredients to slow cooker.
Cover and cook on low for 6 hours.
Remove chicken from soup and shred,
Return to slow cooker.
Allow to cook until heated through.
Serve warm with tortilla strips and cheese and other optional ingredients.