Slow Cooker Chicken Enchilada Soup

Follow our step-by-step guide on how to make Slow Cooker Chicken Enchilada Soup.

1. Step 1

   Start by rinsing your chicken breasts under cool water and gently patting them dry with a paper towel.

2. Step 2

   Next, place the chicken in the bottom of your slow cooker, creating a cozy base for all the delicious flavors to come.

3. Step 3

   Now, it’s time to add a burst of flavor! Pour in the drained corn, the undrained diced tomatoes, and the chicken broth.

4. Step 4

   Then, drizzle in the enchilada sauce for that rich, zesty kick.

5. Step 5

   Toss in the chopped onion, diced green chiles, and fresh cilantro, followed by the minced garlic, bay leaves, ground cumin, chili powder, salt, and black pepper.

6. Step 6

   Each ingredient adds its own special touch, so don’t rush this part! Once everything is in the slow cooker, cover it up and let it work its magic on low heat for about six hours.

7. Step 7

   After the time is up, carefully transfer the chicken to a large plate.

8. Step 8

   Using two forks, shred the chicken into tender, bite-sized pieces.

9. Step 9

   Return the shredded chicken back to the slow cooker and give everything a good stir to combine.

10. Step 10

    Let it cook for an additional 30 to 60 minutes, allowing those flavors to meld beautifully.

11. Step 11

    Just before serving, remember to fish out and discard the bay leaves.

12. Step 12

    Now, you’re ready to enjoy a warm, hearty meal that’s sure to impress!.