I started with this recipe as a guide and made some little changes.
Slow Cooker Chicken Enchilada Soup
Chicken – breasts, cutlets, tenderloins, whatever as long as it’s boneless – I used about 5 cutlets
2 cans (14.5 oz each) chicken broth
2 cans (14.5 oz each) diced tomatoes
1 can (6 oz tomato paste)
1 can (15.25 oz) whole kernel corn, drained
1 can (15 oz) black beans, drained
1 can (4 oz) green chilies
6 cloves garlic, minced
1 onion, diced
3 teaspoons Cumin
3 teaspoons Chili powder
1 teaspoon Crushed red pepper
Garnishes (go with your personal preferences):
Dash of lime juice
Crumbled tortilla chips
- Cook chicken in water (I’m sure there is a real word for this – I just put the chicken in a pan with enough water until it’s covered, put a lid on it and let it cook).
- While that’s happening, add the rest of the ingredients (except the garnishes) to the slow cooker.
- Once cooked through, remove chicken from water, add water to slow cooker, shred the chicken. (I used my KitchenAid to shred – so easy!) Add chicken to slow cooker.
- Cook on low for 5-6 hours, give or take. Taste it and decide if you want to add more spices.
- Garnish with whatever sounds good to you. I preferred adding some salt (I kind of have a salt tooth), a splash of lime juice and crumbled tortilla chips.
The original recipe (linked at the top of the post) has you add flour tortilla cut into pieces, two hours before you’re ready to serve. The tortilla is supposed to dissolve and thicken. It didn’t do that for me. It wasn’t bad, it was just a little weird. If I made this again, I might try thickening instead with a little corn starch dissolved in water, or just not thicken it. It is soup, after all.
This soup tastes even better in the days following.