I love everything about this recipe!  From the minimal preparation -- a few chops here and then you pour and go-- to the final spoonful of delicious enchilada flavor.  It's the perfect dinner solution for a cold, lazy winter's night.  

Crock Pot Chicken Enchilada Soup
Total Time: 4-6 hours 
Prep: 5 minutes
Cook: 4-6 hours 

What you'll need
Soup Ingredients
2 cloves garlic, minced
2 tablespoons cilantro, chopped and divided
1 can (10 ounces) enchilada sauce (be careful not to get Green Chile Enchilada Sauce)
2 cups chicken broth
1 can (15 ounces) black beans, washed and drained
1 can (10 ounces) diced tomatoes and green chiles
1 cup frozen corn
1 teaspoon cumin
dash of dried oregano
1-2 uncooked boneless, skinless chicken breasts (I only used one chicken breast, and I thought it was plenty of meat. However, if you like a really meaty soup I'd do two)

Soup Toppings
3 scallions, chopped
shredded cheddar cheese
sour cream 

1. Add all of the soup ingredients to your crock pot; stir and cover. 
2. Cook on low heat for 4-6 hours or on high for 3 hours. 
3. Remove chicken from crock pot, and shred with two forks. 
4. Add chicken back to the soup; adjust salt and cumin seasoning to taste.
5. Serve in bowls and top with sour cream, cheese, scallions and cilantro.  Enjoy!
Recipe adapted from skinnytaste.com
On a side note, I thought you guys might like to see how Baby O'Dempsey's nursery is coming along.  Creating a gender neutral nursery has certainly been a challenge.  I didn't want to do the traditional green and yellow nursery, so I opted for grey, aqua blue and yellow instead.  And here is the end result -- minus the rocking chair that has yet to be delivered and accessories.  

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