crock pot chicken enchilada soup
I found this recipe online a couple of years ago and it is definitely a favorite! Perfect on a cold winter day and couldn't be simpler to prepare. You can also use hot chilé peppers and enchilada sauce if you like more heat. Hope you enjoy!
yield
8 serving(s)
prep time
15 Min
cook time
8 Hr 30 Min
method
Slow Cooker Crock Pot
Ingredients For crock pot chicken enchilada soup
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1onion, chopped
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4frozen chicken breasts (flash frozen in bag)
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1 canpetite diced tomatoes (14.5 oz)
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2 canchopped mild green chilé peppers (4 oz each)
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1 canmild red enchilada sauce (20 oz)
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2 clovegarlic, minced
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1 canchicken broth (14.5 oz)
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1 tspcumin
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1 tspchili powder
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1 tspsalt
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1/4 tspblack pepper
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1bay leaf
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1 cancorn, drained (15 oz)
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1 bunchcilantro, chopped
How To Make crock pot chicken enchilada soup
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1Place the chopped onion in the bottom of the crock pot.
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2Layer the chicken breasts on top of the onions.
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3Add the diced tomatoes and their juice, green chilés, enchilada sauce, garlic, chicken broth, spices and bay leaf.
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4Cook on low for 6 to 8 hours.
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5Remove bay leaf .
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6Remove chicken to a plate and shred with two forks then return it to the crock pot.
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7Stir in corn and continue to heat until the corn is hot.
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8Add a handful of chopped cilantro.
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9Serving suggestion: serve with a squeeze of fresh lime juice, shredded Parmesan cheese, sour cream, avocado slices and tortilla chips.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Crock Pot Chicken Enchilada Soup:
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