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First place recipe by Julie Jinkinson of Sheldon, Iowa 

2 large chicken breasts

1 (10 ounce) can red enchilada sauce 

1 (14 ounce) can black beans, rinsed and drained

1 (14 ounce) can corn, drained

1 (4.25 ounce) can diced green chiles

1 (14 ounce) can diced tomatoes with juice

1 (14 ounce) can chicken broth

1 tablespoon garlic, minced

1 teaspoon salt 

1 teaspoon pepper 

Optional toppings: chopped cilantro, tortilla strips, sour cream, shredded cheese or avocado 

Add all ingredients to the slow cooker and stir to combine. Cook on high for 3-4 hours, or on low for 5-6 hours. Shred the chicken and return to slow cooker. Serve soup with additional toppings. 


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