Slow-Cooker Chicken Enchilada Soup


2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (19 oz) Old El Paso™ mild or hot enchilada sauce SAVE $
1 can (4.5 oz) Old El Paso™ chopped mild green chiles SAVE $
1 package (20 oz) bone-in chicken breasts, skin removed
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 bag (12 oz) frozen corn, thawed, drained


  • 1
    Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.
  • 2
    Cover; cook on Low heat setting 7 to 8 hours.
  • 3
    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.
  • 4
    If desired, top each serving with shredded Mexican cheese blend, chopped fresh cilantro and crushed tortilla chips.