Recipe: Yummy Crock Pot Chicken Enchilada Soup
Crock Pot Chicken Enchilada Soup. Boxed meals, side dishes and more. Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker.
Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. You can cook Crock Pot Chicken Enchilada Soup using 14 ingredients and 5 steps. Here is how you cook that.
Ingredients of Crock Pot Chicken Enchilada Soup
- You need 1 lb of skinless, boneless chicken breast halves.
- Prepare 1 can of whole kernel corn (15.25 oz.).
- It's 1 can of diced tomatoes including juice (14.5 oz.).
- Prepare 1 can of chicken broth (14.5 oz.).
- Prepare 1 can of enchilada sauce (10 oz.).
- Prepare 1 can of green chilies.
- It's 1 of white onion, chopped.
- You need 1/4 cup of chopped fresh cilantro.
- It's 2 of bay leaves.
- You need 3 clove of garlic, minced.
- You need 1 tsp of ground cumin.
- It's 1 tsp of chili powder.
- Prepare 1 tsp of salt.
- Prepare 1/4 tsp of ground black pepper, or to taste.
Remove chicken and shred with two forks. Toss the enchilada sauce into your crock pot (slow cooker) together with the onions, tomatoes, corn, beans, and chicken breasts. Season and stir it all together to combine. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce.
Crock Pot Chicken Enchilada Soup instructions
- Rinse and pat dry the chicken breasts, then place into the bottom of a crock pot..
- Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and pepper..
- Cook on low for 6 hours..
- Transfer the chicken to a large plate, shred the meat with two forks..
- Return the chicken to the crock pot and continue cooking for 30 minutes to 1 hour..
Brothy, spicy soup with big chunks of chicken breasts. Recipe modified from a low-carb recipe to omit or substitute hard-to-find ingredients (at least hard to find at my grocery store). I ate it along with a green salad. If you're not low-carbing, you can add corn, beans or serve with tortilla chips. Sprinkle the chili powder, cumin, salt, pepper and garlic powder over the chicken breasts.
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