Spray a 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chilies. Place chicken into enchilada sauce mixture; spoon sauce over chicken. Cover; cook on Low heat setting 7 to 8 hours. Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to high. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated. Top each serving with cheese, cilantro and tortilla chips.
Originally Submitted
10/16/2013
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