Slow-Cooker Chicken and Corn Enchilada Soup

A mild, creamy soup with tender chicken and sweet corn, gently simmered with a hint of chili for warmth without spice.

Cuisine: American

Category: Slow Cooker

Prep: 15 minutes. Cook: 360 minutes.

Serves 6.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1 can (15 oz), drained whole kernel corn
• 1 can (15 oz), undrained diced tomatoes
• 1 cup chicken broth
• 1 cup mild enchilada sauce
• 1 medium, peeled and diced (1/4 inch) carrot
• 1/2 cup frozen peas
• 1 tsp dried oregano
• 1/4 tsp ground cumin
• 2 tbsp grated cheddar cheese

Instructions

1. Step 1: Place chicken thighs, drained corn, diced tomatoes with juice, chicken broth, and enchilada sauce in the slow cooker. Stir to combine.
2. Step 2: Add diced carrots, frozen peas, oregano, cumin, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until all ingredients are evenly distributed.
3. Step 3: Cover and cook on low for 6-7 hours, or until chicken is tender and carrots are fork-tender.
4. Step 4: Stir in 2 tbsp grated cheddar cheese until melted and soup is slightly thickened, about 2 minutes.