Chicken Enchilada Soup - Slow Cooker Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 large chicken breasts
2 cups chicken broth
10 oz. Red enchilada sauce OR el pato sauce
8 oz. Cream of chicken soup (condensed)
30 oz. (2 cans) Black beans, rinsed and drained
1 can Rotel tomatoes with green chiles
1 can corn, drained
1 medium sweet/yellow onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tsp. Cumin
½ tsp. Garlic powder
½ cup shredded cheddar cheese (more as desired)
Salt and pepper to taste
Optional Toppings/Garnish:
Tortilla chips
Shredded cheddar cheese
Sour cream
Avocado
Cilantro
Jalapeño
Hot sauce!
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Directions: |
Directions:Place the chicken in a 5 quart crockpot. Pour the chicken broth and enchilada sauce over the chicken. Next add the cream of chicken soup, black beans, tomatoes, corn, onion and bell peppers to the crockpot. Add the seasonings to the top. Stir, cover and cook on high for 3 to 4 hours or low for 5 to 7 hours.
Shred or cut the chicken into bite size pieces (remove from crockpot if you prefer). Stir the chicken back into the soup and add the shredded cheese on top. Cook for an additional 30 minutes.
Ready to serve! |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 Min. Prep, Cook Time: ~3hrs on high, ~5hrs on low |
Personal
Notes: |
Personal
Notes: -Reheats well on stove top
-this recipe comes out very chicken-heavy (every bite will be mostly chicken)
-If you like your soups to have a lot of broth, add an additional cup of chicken broth.
-You can substitute additional veggies in place of a chicken breast to balance out the veg:protein ratio
-This soup is not spicy at all, Connor liked when he added jalapeños & hot sauce.
-Low sodium options for: broth, tomatoes
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