In the fresh meat case
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Prep Time: 10 min
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Cook Time: 240 min
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Serves 6
- 390
Calories
- 34G
Protein
- 1360MG
Sodium
- 8G
Sat.fat
- 5G
Sugar
In the fresh meat case
Ingredients
4 cups chicken broth
1 jar (16-ounce) fire roasted salsa
1 can (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
combine
Into a slow cooker, combine the chicken thighs, chicken broth, fire roasted salsa, black beans and corn. Cook for 4 hours on high heat or 8 hours on low heat, until the chicken is cooked through and shreds easily. Chicken is done when a meat thermometer inserted in the center reaches 170°F.
TIP Cook 4 hours on HIGH or 8 hours on LOW
combine
Into a slow cooker, combine the chicken thighs, chicken broth, fire roasted salsa, black beans and corn. Cook for 4 hours on high heat or 8 hours on low heat, until the chicken is cooked through and shreds easily. Chicken is done when a meat thermometer inserted in the center reaches 170°F.
TIP Cook 4 hours on HIGH or 8 hours on LOW
shred
Remove the chicken thighs from the slow cooker and place on a cutting board. Using two forks, shred the chicken.
shred
Remove the chicken thighs from the slow cooker and place on a cutting board. Using two forks, shred the chicken.
stir
Return the chicken shreds back to the slow cooker and stir to combine.
stir
Return the chicken shreds back to the slow cooker and stir to combine.
serve
To serve, place a scoop of yellow rice into a shallow soup bowl. Ladle Slow Cooker Enchilada Soup over the rice. Top with cheddar cheese, pico de gallo, sour cream and tortilla strips.
serve
To serve, place a scoop of yellow rice into a shallow soup bowl. Ladle Slow Cooker Enchilada Soup over the rice. Top with cheddar cheese, pico de gallo, sour cream and tortilla strips.
Slow Cooker Chicken Enchilada Soup
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