I've enjoyed sharing my favorite dinner recipes with you lately . . . and enchilada soup is one of my family's all-time favorites!
I'm not sure why I haven't shared this one before. For more than a decade, it's been my go-to recipe when I'm short on time and wanting a dish that's hearty, flavorful, and delicious.
I've not only served it to my family on busy weeknights, but I've also shared it with friends when entertaining on the weekends. It's so much fun to have a loaded toppings bar that includes avocados, shredded cheese, sliced olives, chopped cilantro, sour cream, tortilla chips, and diced tomatoes . . . and then invite your friends to dress up their hearty soup.
Now that I think about it . . . this might be my favorite Sunday slow cooker dinner recipe. Not only because it reminds me of my oldest son, Nick, and his fun and busy high school days . . . but also because it's so easy to assemble and the result is so delicious!
It's another slow cooker recipe that smells amazing as the afternoon progresses into evening dinner . . . and it's perfect for quiet, lazy Sundays!
slow cooker enchilada soup
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2 boneless skinless chicken breasts (about 1 pound)
2 cups good-quality chicken stock
1 1/4 cup (or 1 10-ounce can) red enchilada sauce
1 (14-ounce) can black beans, rinsed and drained
1 (14 ounce) can pinto beans, rinsed and drained
1 (14-ounce) can fire-roasted diced tomatoes, with juice
1 (15-ounce) can whole-kernel corn, drained
1 (4-ounce) can diced green chiles
1 (14 ounce) can cream of chicken soup
2 cloves garlic, minced
1/2 white onion, peeled and diced *optional
1 1/2 teaspoons ground cumin
1 teaspoon salt, or more/less to taste
optional garnishes: chopped fresh cilantro, diced avocado, shredded cheese, sour cream, tortilla strips/chips
Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
Serve warm, with garnishes.
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