Monday, May 27, 2019
Can you make this soup on the stove top?
This enchilada soup is my kind of recipe, I’ve made it in the slow cooker and on the stove top. Basically you just throw a few simple ingredients in the pot and let it cook for a few hours.
Plus every ingredient is literally something I always keep on hand in my pantry, with a few of my favorite canned goods, chicken breast, minced garlic and salt. You’ll need canned black beans, corn, diced tomatoes (I used fire roasted to add some flavor), diced green chiles, chicken broth, and enchilada sauce.
Whether cooking in the slow cooker, or in a pot on the stove, you’ll add all the ingredients to the pot and allow them to cook for a few hours. The soup should only need to cook for about 1 hour on the stove top, until the chicken is cooked through. Remove the chicken and shred it up and enjoy with your favorite toppings.
I love canned goods because there’s no washing, chopping, or prep work involved – the food is ready to go and to throw into my delicious recipe. Canned goods naturally seal in the nutrition and flavor of fruits and veggies at their peak of ripeness. But I love that I can easily store them in my pantry to help me get a good home cooked meal on the table for my family. Scroll to the bottom of this post for a video I made, to see how easy this soup really is. Plus my whole family, even my two year old, loves it!
Slow Cooker Chicken Enchilada Soup Recipe
Delicious soup my family loves!
Prep Time: 10 mins
Cook Time: 4 hours
Total Time: 4 hours 10 mins
This enchilada soup is my kind of recipe, I’ve made it in the slow cooker and on the stove top. Basically you just throw a few simple ingredients in the pot and let it cook for a few hours.
Plus every ingredient is literally something I always keep on hand in my pantry, with a few of my favorite canned goods, chicken breast, minced garlic and salt. You’ll need canned black beans, corn, diced tomatoes (I used fire roasted to add some flavor), diced green chiles, chicken broth, and enchilada sauce.
Whether cooking in the slow cooker, or in a pot on the stove, you’ll add all the ingredients to the pot and allow them to cook for a few hours. The soup should only need to cook for about 1 hour on the stove top, until the chicken is cooked through. Remove the chicken and shred it up and enjoy with your favorite toppings.
I love canned goods because there’s no washing, chopping, or prep work involved – the food is ready to go and to throw into my delicious recipe. Canned goods naturally seal in the nutrition and flavor of fruits and veggies at their peak of ripeness. But I love that I can easily store them in my pantry to help me get a good home cooked meal on the table for my family. Scroll to the bottom of this post for a video I made, to see how easy this soup really is. Plus my whole family, even my two year old, loves it!
Slow Cooker Chicken Enchilada Soup Recipe
Delicious soup my family loves!
Prep Time: 10 mins
Cook Time: 4 hours
Total Time: 4 hours 10 mins
Ingredients:
- 2 boneless skinless chicken breasts (about 1 pound)
- 2 (14-ounce) cans black beans, rinsed and drained
- 1 1/4 cup (or 1 10-ounce can) red enchilada sauce*, homemade or store-bought
- 2 cups good-quality chicken stock
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can whole-kernel corn**, drained
- 1 (14-ounce) can fire-roasted diced tomatoes, with juice
- 1 teaspoon ground cumin
- 1 white onion, peeled and diced
- 2 cloves garlic, minced
- 1 teaspoon salt, or more/less to taste
- optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips
Directions:
- Add all ingredients to a large 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.
- Serve warm, with optional garnishes.
- You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.
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