It’s pretty darn cold right?  Actually more that… it’s so frigid, I want to weep but then my tears would freeze.  I don’t even want to leave the house.  All I want is my sofa, sweatpants, the heat on high, soup and the return of Scandal.  There are many things I can do about this list of needs except the Scandal part; I will just have to wait for that one. 

The joy of working from home (which I was doing yesterday) is that you can sit on your sofa in your sweatpants and no-one cares because no-one can see you.  This thought led me to soup, more importantly a soup that could go into the slow cooker and sit there all day cooking and simmering slowly to cold weather perfection taste. 

I have a few Tortilla Soup recipes, which I have made in the past but never in the slow cooker.  I found this “good looking” and easy recipe on another blog site called Gimme some Oven – awesome recipes on this site. 

Print Recipe

Slow Cooker Chicken Enchilada Soup

I think this is one of the best slow cooker soups I have ever made.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 1/2 cups chicken stock
  • 1 1/2 red enchilada sauce
  • 2 14-ounce cans black beans, rinsed and drained
  • 1 14-ounce can diced tomatoes, with juice
  • 1 15-ounce can whole-kernel corn
  • 1 4-ounce can diced green chiles
  • 1 clove garlic minced
  • 1 white onion peeled and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt or more/less to taste

Instructions

  • 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.

Notes

Serve warm, with optional garnishes : chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips.
You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.