Chicken Enchilada Soup
For the Soup:
(15 ounce) dark kidney beans, rinsed and drained
(14.5 ounce) Rotel diced tomatoes and jalapenos
(14.5 ounce) sweet corn, drained
(16 ounce) can green enchilada sauce
, skinless chicken breasts
, mixed with 3 tablespoons cold water (optional thickener)
For the Garnish:
shredded cheddar cheese
crushed tortilla chips
Combine all soup ingredients, except the chicken and cornstarch, in a slow cooker insert and stir. Gently add the chicken. Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours.
Transfer the chicken to a cutting board or plate and shred into bite-sized pieces. Add the chicken back into the soup.
Optional: In a small bowl, combine the cornstarch and water to make a slurry; stir into the soup to thicken slightly.
To serve, top with your choice of garnishes.
Source: Adapted from
What's Cookin, Chicago?
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