Slow Cooker Chicken Enchilada Soup

Name: Slow Cooker Chicken Enchilada Soup
Total time: 390
Yield: 8
Ingredients: 4 cups chicken broth; 2 (15 ounce) cans black beans, drained; 2 (10 ounce) cans diced tomatoes with green chile peppers; 1 (12 fluid ounce) can pale ale; 1 (10 ounce) package frozen corn; 1 (8 ounce) package red enchilada sauce (such as Frontera®); 1 onion, diced; 1 (1.25 ounce) package taco seasoning; 1 jalapeno pepper, seeded and diced; 1 pound frozen chicken breasts; 1 bunch cilantro, chopped

Recipe by Sabbath Jackson from allrecipes.com

Dinner 7 Hr. 30 Mins.

Ingredients

8 servings

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4 cups chicken broth
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2 (15 ounce) cans black beans, drained
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2 (10 ounce) cans diced tomatoes with green chile peppers
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1 (12 fluid ounce) can pale ale
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1 (10 ounce) package frozen corn
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1 (8 ounce) package red enchilada sauce (such as Frontera®)

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1 onion, diced
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1 (1.25 ounce) package taco seasoning
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1 jalapeno pepper, seeded and diced
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1 pound frozen chicken breasts
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1 bunch cilantro, chopped

Instructions

Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper together in a slow cooker. Add whole chicken breasts.
Cook on Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. Remove chicken and shred using 2 forks; stir back into the slow cooker. Continue cooking, 1 to 2 hours more.
Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes.