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CHICKEN - SLOW COOKER - Chicken Enchilada Soup
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Pinterest Slow Cooker Chicken Enchilada Soup INGREDIENTS: | |
2 tablespoons | olive oil |
1 large | yellow onion, diced |
1 small | green or red bell pepper, diced |
3 cloves | garlic, minced |
coarse salt | |
fresh black pepper | |
1 can (11 ounce) | Ro-tel diced tomatoes & green chiles |
4 cups | low-sodium chicken broth |
1 + 1/4 pounds boneless chicken breasts | |
2 cups | corn |
1 can | black beans, optional |
1 tablespoon | chili powder like McCormick |
1 teaspoon | ground cumin |
1/2 teaspoon | oregano,, (preferably Mexican), crushed between fingertips |
1 + 1/2 cups shredded sharp cheddar cheese or monterey jack, plus more for serving | |
1 cup | sour cream, plus more for serving |
tortilla chips, for serving | |
sliced avocado, for serving, optional |
INSTRUCTIONS:
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 crock-pot add the Ro-tel, chicken broth, chicken, corn, black beans (if using), chile powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
Cook on high 3 - 4 hour or low 5 - 6. Remove the chicken breasts to a cutting board. Stir the cheese into the soup. Add the sour cream to a medium bowl and temper it so it doesn't curdle by mixing in a few ladles of the soup broth then mixing it into the soup.
Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1/2 to 1 more hour on low heat.
Serve garnished with more cheese, sour cream, tortilla chips and avocado.
Recipe uploaded with Shop'NCook for iPhone.
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