So this past week it finally dipped into the cooler fall-like temperatures. I say “finally” like I’ve been waiting impatiently for it to happen. That is definitely not the case. You guys know I love summer. I mean, yes, I love to wear my skinny jeans with boots and to pull out all my cute scarves, but if I had the choice… it’d be summer year round. I’m more than happy to celebrate Christmas on a sunshiney day at the beach. 😉 But I digress.
So, it’s officially fall here. Both on the calendar as well as in the brisk morning air. Which means it’s officially soup season. I do love soups. I make them year round, but I find myself making them most in the colder months. And this is definitely the kind of soup that is perfect for a chilly day. I found this recipe on Gimmie Some Oven and it’s a huge winner! Christopher, in particular, loves this soup. If you’ve never had Chicken Enchilada Soup, then you really should give it a try. It’s healthy, quick to make, and delicious!
Slow Cooker Chicken Enchilada Soup
2 boneless, skinless chicken breasts (about 1 pound)
2 cups chicken stock
1 1/4 cup (or 1 10 oz can) red enchilada sauce, homemade or store-bought (we used her homemade sauce recipe and it was delicious! A little spicy, but very good. Next time I think we will only use 3 tbsp of chili powder instead of 4. But I still highly recommend it!)
2 (14 oz) cans black beans, rinsed and drained
1 (14 oz) can fire-roasted diced tomatoes, with juice
1 (15 oz) can whole-kernel corn, drained
1 (4 oz) can diced green chiles
2 cloves garlic, minced
1 onion, peeled and diced
1 tsp ground cumin
1 tsp salt, or more/less to taste
optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips
1. Add all ingredients to a slow cooker and stir to combine. It’s okay if your chicken is frozen or dethawed as long as it’s still raw and not yet cooked. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
2. Serve warm, with optional garnishes.
Note: You can also refrigerate in a sealed container for up to 5 days. Or freeze leftovers for up to 3 months.
Note: To make it a FREEZER MEAL: you can freeze this recipe before cooking by putting all ingredients (including the raw chicken) into a Ziplock bag and freezing until you’re read to cook it.
Is it soup making season for you?
Have you had chicken enchilada soup? Gimme Some Oven knows what’s up with this recipe! So good!