Slow Cooker Chicken Enchilada Soup

Ingredients

Instructions

0 of 6 steps complete

1. 1Place chicken, onion, garlic, enchilada sauce, beans, tomatoes with their juices, corn, broth, cumin and pepper in a 6-quart slow cooker.
2. 2Cover and cook on LOW for 4–6 hours; the displayed time estimates 5 hours. Chicken must reach 165°F and shred easily, and onion should be tender.
3. 3Remove chicken and shred with two forks. Whisk masa harina with ½ cup water until smooth and stir into the soup.
4. 4Return chicken to the cooker. Cover and cook on HIGH for 20–30 minutes, stirring once, until slightly thickened and hot throughout.
5. 5Turn off the heat and stir in cheddar a handful at a time, then lime juice. Taste before adding salt because enchilada sauce varies. Ladle into bowls and garnish with cilantro.
6. 6Refrigerate in shallow containers within 2 hours for up to 3–4 days. Add a splash of broth when reheating to 165°F.