Slow Cooker Chicken Enchilada Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp. Olive Oil
1 Onion, large yellow, diced
1 Bell Pepper, small, green or red, diced
3 Cloves of Garlic, minced
Coarse Salt and fresh Black Pepper
1 can Diced Tomatoes & Green Chilies, Rotel (11 oz)
4 c. Chicken Broth, low sodium
1 + 1/4 lbs Boneless Chicken Breasts
2 C. Corn
1 can Black Beans, (optional)
1 tbsp. Chili Powder, (like McCormick)
1 tsp. Ground Cumin
1/2 tsp. Oregano, (preferably Mexican, crushed between fingertips)
1 + 1/2 c. Sharp Cheddar Cheese, Shedded
1 c. Sour Cream, plus more for serving
Tortilla Chips, for serving
Sliced Avocado, for serving, optional
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Directions: |
Directions:In a medium skillet heat the oil over medium heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
Meanwhile to your crockpot add the Rotel diced tomatoes and green chiles, broth, chicken breasts, corn, black beans, (if using), chile powder, cumin, oregano and 1 tsp. coarse salt or 1/2 tsp. fine and about 1/4 tsp. black pepper. Mix in the cooked onions, peppers and garlic. Cook on HIGH 3-4 hours or LOW 5-6 hours.
Remove the chicken breasts to a cutting board. Stir the cheese and sour cream into the soup. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1 more hour on LOW heat.
Serve garnished with more cheese, sour cream, tortilla chips and avocado. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: This Chicken Enchilada Soup is one of our all-time favorite recipes during the colder months. I hope you enjoy it!
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