Savory Slow Cooker Chicken Enchilada Soup Recipe

Ingredients

• 4 cups of flavorful chicken broth
• 2 cans of drained black beans, each 15 ounces
• 2 cans of diced tomatoes with green chile peppers, each 10 ounces
• 1 can of refreshing pale ale, 12 fluid ounces
• 1 package of frozen corn, 10 ounces
• 1 package of red enchilada sauce (like Frontera®), 8 ounces
• 1 diced onion
• 1 package of taco seasoning, 1.25 ounces
• 1 seeded and diced jalapeno pepper
• 1 pound of frozen chicken breasts
• 1 bunch of freshly chopped cilantro

Step 1

Combine a medley of chicken broth, black beans, diced tomatoes, refreshing pale ale, sweet corn, zesty red enchilada sauce, savory onion, aromatic taco seasoning, and spicy jalapeno pepper in the welcoming embrace of a slow cooker. Gently nestle whole chicken breasts into the flavorful mixture.

Step 2

Allow the ingredients to meld together over time, cooking on Low until the chicken reaches a safe internal temperature of 165 degrees F (74 degrees C), which should take approximately 5 to 6 hours. Once cooked, tenderly shred the chicken using a pair of forks before reintroducing it to the slow cooker. Let it simmer for an additional 1 to 2 hours, allowing the flavors to deepen and intertwine.

Step 3

Just before serving, infuse a burst of freshness by stirring in fragrant cilantro. Continue to simmer on Low for about 15 minutes to let all the vibrant flavors harmonize beautifully.