Slow Cooker Chicken Enchilada Soup

Name: Slow Cooker Chicken Enchilada Soup
Prep time: 10 min
Yield: 7
Ingredients: 1 cup chicken broth; 1 (15 oz) can black beans, rinsed and drained; 1 (15 oz) can corn, drained; 1 (4 oz) can diced green chiles; 1 (10 oz) can enchilada sauce (mild, medium or hot...whatever you like); 1 (14.5 oz) can petite diced tomatoes; 1 tsp cumin; 1 lb boneless, skinless chicken thighs or breasts (frozen is fine, just cook 2 hours longer); 1 (16 oz) can refried beans; 4 ozcream cheese (optional); Salt and pepper; Optional toppings: sour cream, chopped cilantro, sliced avocado, grated cheddar, tortilla or corn chips

Slow Cooker Chicken Enchilada Soup was pinched from <a href="https://www.365daysofcrockpot.com/slow-cooker-chicken-enchilada-soup/" target="_blank" rel="noopener">www.365daysofcrockpot.com.</a>

"All the flavors of chicken enchiladas in a bowl of soup. The soup is thickened up with a can of refried beans instead of dairy…this soup can be made dairy free if you want it to be. This version is made in your slow cooker...."

INGREDIENTS

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1 cup chicken broth

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1 (15 oz) can black beans, rinsed and drained

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1 (15 oz) can corn, drained

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1 (4 oz) can diced green chiles

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1 (10 oz) can enchilada sauce (mild, medium or hot...whatever you like)

•

1 (14.5 oz) can petite diced tomatoes

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1 tsp cumin

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1 lb boneless, skinless chicken thighs or breasts (frozen is fine, just cook 2 hours longer)

•

1 (16 oz) can refried beans

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4 ozcream cheese (optional)

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Salt and pepper

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Optional toppings: sour cream, chopped cilantro, sliced avocado, grated cheddar, tortilla or corn chips

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