CHICKEN - SLOW COOKER - Chicken Enchilada Soup

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Nb persons: 6
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Preparation time:
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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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