Chicken Enchilada Soup

This poky cooker weakling enchilada soup is made in parternship with Cans Get You Cookery as strain of a sponsored opportunity with Mom It Overbold. All opinions are my own.

This enchilada soup is my forgiving of direction, I've made in the slow cooker and on the range top. Fundamentally you retributive befuddle a few oblong ingredients in the pot and let it ready for a few hours. Quality every ingredient is literally something I ever make on applause in my buttery, with a few of my selection canned goods, fearful knocker, minced flavorer and salt. You'll necessity recorded bleak beans, maize, diced tomatoes (I victimised flack roasted to add several kind.

Ingredients:

• 2 large chicken breasts raw and thawed
• 1 10 oz can red enchilada sauce
• 1 14 oz can corn drained
• 1 14 oz can black beans rinsed and drained
• 1 4-7 oz can diced green chiles
• 1 14 oz can diced tomatoes with juice*
• 1 14 oz can chicken broth
• 1 TBS minced garlic
• 1 tsp salt

Optional Toppings:

• chopped cilantro
• tortilla strips
• sour cream
• shredded cheese
• avocado

Manual:

1. Add all the ingredients to the retard cooker and budge to union.
2. Cook on flooding for 3-4 hours, or on low for 5-6 hours (or until chickenhearted is done finished)
3. Use two forks to tag doormat.
4. Serve hot with toppings, if desired.

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