Slow Cooker Chicken Enchilada Soup
Prep Time:
10 minutes
Cook Time:
4 hours
Servings:
Ingredients
  • 1 package boneless, skinless chicken thighs
  • 4 cup chicken broth
  • 1 16-ounce jar fire roasted salsa
  • 1 14-ounce black beans, drained and rinsed
  • 1 cup fresh or frozen corn
  • 1 box cooked yellow rice, for serving
  • 1 cup pico de gallo or fresh salsa, for serving
  • 1/2 cup sour cream, for serving
  • 1/2 cup tortilla strips, for serving
Directions
  1. Into a slow cooker, combine the chicken thighs, chicken broth, fire roasted salsa, black beans and corn.
  2. Cook for 4 hours on high heat or 8 hours on low heat, until the chicken is cooked through and shreds easily.
  3. Chicken is done when a meat thermometer inserted in the center reaches 170°F.
  4. Remove the chicken thighs from the slow cooker and place on a cutting board.
  5. Using two forks, shred the chicken.
  6. Return the chicken shreds back to the slow cooker and stir to combine.
  7. To serve, place a scoop of yellow rice into a shallow soup bowl.
  8. Ladle Slow Cooker Enchilada Soup over the rice. Top with cheddar cheese, pico de gallo, sour cream and tortilla strips.