Crock Pot Chicken Enchilada Soup

You’ll Need:

1/2 onion, diced
3 teaspoons garlic, minced
10 oz. enchilada sauce
6 cups chicken broth
1/2 cup Frank’s Wing Sauce
1 1/2 teaspoon cumin
1 teaspoon cilantro
2 cups frozen corn
1 can black beans
3 chicken breasts
cheese (optional)
sour cream (optional)

How To:

Add onions, garlic, enchilada sauce, chicken broth, wing sauce, cumin, and cilantro in a crock pot and stir to mix. Add chicken. Cook on LOW for 6 hours.

Remove chicken breasts and shred using 2 forks. Return to crock pot and add corn and black beans. Cook for an additional 30 minutes.

Serve with a dollop of sour cream and a sprinkle of grated cheese, if desired!

Makes: 6 bowls
Prep Time: 15 minutes
Chill Time: n/a
Cook Time: 6 hours, 30 minutes
Calories: 460