- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
5
Crockpot Chicken Enchilada Soup
Description
This a fantastic and comforting soup for a chilly winter night. I wanted to try making an enchilada soup, but have been getting home a little later these past few weeks. In comes the trusty crockpot! This soup turned out amazing. I love that it is a set it, and forget it soup- perfect for a weeknight. Enjoy!
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add to shopping list Ingredients
3 boneless skinless chicken thighs
1/2 onion, chopped
1 green pepper, chopped
1 can medium enchilada sauce
1 can diced tomatoes
1 can black beans, drained
1/4 cup frozen corn
1 can diced green chilies, drained
1/2 cup chicken stock
1/3 cup cheddar cheese, grated
1/3 cup pepper jack cheese, grated
1 tsp salt
1 tsp black pepper
1/2 tsp cumin
corn tortillas, cut into strips- garnish
chopped cilantro- garnish
sour cream- garnish
Preparation
Add all ingredients besides cheese and garnish to the crockpot. Set crockpot to low and cook for 6 hours. Remove chicken and shred*. Return chicken to crockpot and cook on low for an additional 2 hours. Stir in the cheese and serve. Top with corn tortillas, cilantro and sour cream.
*If you aren't home at the six hour mark the chicken can be shredded at the end before you add the cheese.
Post a Question or Comment
blog comments powered by DisqusReviews
7/01/11
Theresa111 says:
This looks hearty and great for when the weather is cold outside. It sort of reminds me or coq au vin. Add in a few cups of wine (to cook down) and it would be very similar indeed.
