Last week it was in the 60’s. Today it’s snowing. Like, really snowing. And according to the weather channel, April is supposed to be below average temperatures for us. Goody. I guess winter isn’t quite done with us yet. Looks like it’s time to make up another batch of this hearty chicken soup!
This is very slightly adapted from this Chicken Enchilada Soup recipe on Gimme Some Oven. I also used her homemade enchilada sauce, which you can find here. So good! Feel free to use store bought if that works better for you.
This is a perfect soup for a cold day, especially if you have to be outside at all. The spices in the enchilada sauce add an extra level of heat to help you warm up from the inside. 🙂
When I made this, I had laid everything out neatly in rows in my slow cooker to have fancy pictures, but when I poured in the liquid, it covered everything. 🙁 So I just stirred it all together. It really is that easy.
- 1 pound boneless skinless chicken breasts
- 2 cups chicken broth
- 1 1/4 cup homemade (or 1 10-ounce can store bought) red enchilada sauce
- 2 (14 ounce) cans black beans, rinsed and drained
- 1 (14 ounce) can fire roasted diced tomatoes
- 1 cup frozen corn, thawed
- 1 green bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 medium onion, chopped
- 1 tsp minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon salt
- Mix all ingredients together in a 4 or 5 quart slow cooker, cover and cook on high 3 to 4 hours, or low 6 to 8 hours, stirring once or twice if possible.
- Remove chicken to a plate and shred with two forks, then mix chicken back in.
- Serve warm, refrigerate or freeze leftovers. Reheats well.