Soups & Salads

Cheesy Chicken Enchilada Soup

Prep Time: 5 min  |  Cook Time: 4-6 hours  |  Servings: 4
0 Reviews
Cheesy Chicken Enchilada Soup
Prep Time
5 min
Cook Time
4-6 hours
Servings
4

Ingredients
  • 1 lb. boneless, skinless chicken breasts
  • 1 can (24 oz.) mild red enchilada sauce
  • 2 cups frozen corn
  • 1 can (15.25 oz.) black beans
  • 1 can (14.5 oz.) diced tomatoes
  • 2 (14.5 oz.) containers chicken broth
  • 1 can (4 oz.) chopped green chiles
  • 4 cups (16 oz.) Sargento® Traditional Cut Shredded Pepper Jack Cheese or Sargento® Traditional Cut Shredded 4 Cheese Mexican
Directions
  1. Place all ingredients, except cheese, in slow cooker.
  2. Cook on low for 4-6 hours.
  3. After 3 hours, shred chicken and stir the soup well.
  4. Add the cheese and cook for an additional hour, or until desired doneness.
  5. Garnish suggestions (optional) cilantro, fresh jalapeños, limes, sour cream, tortilla strips