Wednesday, September 16, 2015

Slow Cooker Chicken Enchilada Soup

This is super yummy especially with the recent cooler temps! You throw everything in the crockpot - raw chicken included! My house smelled so good all day and I just chopped up some avocado and put shredded cheese on top of our soup. The boys even had leftovers the next day - winning! (They have been a little picky lately...)

Happy Fall!

Slow Cooker Chicken Enchilada Soup

- 1 lb. boneless, skinless chicken breasts
- 2 cups chicken stock
- 2 cans black beans, drained and rinsed
- 1 can corn
- 1 can red enchilada sauce
- 1 can diced tomatoes
- 2 cloves garlic, minced
- 1 x 4 oz. can chopped green chilies
- 1 small onion, diced
- 1 tsp. cumin
- 1 tsp. salt

Toppings: avocado, shredded cheese, diced tomato, cilantro, sour cream, tortilla chips

1. Place all ingredients in your crockpot.
2. Cook on low for 6-8 hours, or on high for 3-4 hours.
3. 30 minutes before end of cook time, shred your chicken and allow to cook for 30 more minutes.
4. Serve in bowls with toppings of your choosing.

 Slow Cooker Enchilada Soup

Great to eat on a Fall day!


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