I love my slow cooker! And my family loves enchiladas and soup! This recipe is a twist on some faves. Plus, it's perfect for an easy, weeknight meal this fall.
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What you need:
- 3 to 4 boneless, skinless chicken breasts
- 2 28 oz cans red enchilada sauce
- 2 to 3 15 oz cans black beans, rinsed (we use 3 cans)
- 2 15 oz cans corn, rinsed
- 15 oz can diced tomatoes (I use Rotel with green chiles)
- 15 oz can chicken broth
- 1 cup ranch dressing (optional)
- 1 cup shredded Monterey Jack or cheddar cheese
- Optional: 25 oz can of hominy, 1 packet ranch seasoning, 4 oz can green chiles. 1/2 onion (diced), 1 red bell pepper (seeded and diced)
- Optional for topping: tortilla strips or tortilla chips, sliced avocado, shredded lettuce, diced tomatoes, sour cream, cilantro
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What you do:
- Put the chicken, enchilada sauce, black beans, ranch dressing, corn, canned tomatoes, chicken broth (and optional ranch seasoning, hominy, green chiles, onions, and bell pepper, if using), into the slow cooker and cook on low for 6 hours or high for 4 hours, or until chicken is fully cooked.
- Shred the chicken and mix it back into the soup.
- Top each serving with cheese and any optional toppings, if desired.
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