How to make slow cooker chicken enchilada soup

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For a perfect way to spice up your dinner repertoire this winter, look no further than this stand-out recipe for slow cooker enchilada soup. Enchiladas can often be a brilliant dish to make in the summertime, as its bright flavors and cooling accompaniments make it the perfect dish to eat during a family celebration or outdoor festivity.
When winter comes along, we find ourselves craving dishes that have the ability to both delight the taste buds and warm the soul. This slow cooker enchilada soup does just that, and what's even better, it can be ready to set and cook in your slow cooker with less than 5 minutes of prep time, leaving you to cozy up with the family before you all sit down to the perfect winter feast.
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Slow Cooker Chicken Enchilada Soup
4
5 minutes
8 hours
8 hours, 5 minutes
2 boneless, skinless chicken breasts, diced
2 14-oz (400g) cans chopped tomatoes
4 cups (910 ml) chicken stock
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon oregano
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon pepper
1 can black beans, drained
1 cup (225g) frozen corn
3 cloves garlic, minced
Add all of the ingredients to the slow cooker and stir together well with a wooden spoon until the flour and spices are well blended. Season with extra salt and pepper to taste. Cover and cook on low for 6-8 hours.
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Pro tip: Garnish the dish with crumbled tortilla chips, freshly chopped scallions and a handful of fresh cilantro leaves. For an elevated dinner serving, place a dollop of creme fraiche in the center of the bowl.
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