SLOW COOKER CHICKEN ENCHILADA SOUP This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting.
Prep Time: 10 mins Cook Time: 4 hours Total Time: 4 hours 10 mins 2 boneless skinless chicken breasts (about 1 pound) 2 cups good-quality chicken stock 1 1/4 cup (or 1 10-oz can) red enchilada sauce*, homemade or store-bought 2 (14-ounce) cans black beans, rinsed and drained 1 (14-ounce) can fire-roasted diced tomatoes, with juice 1 (15-ounce) can whole-kernel corn**, drained 1 (4-ounce) can diced green chiles 2 cloves garlic, minced 1 white onion, peeled and diced 1 teaspoon ground cumin 1 teaspoon salt, or more/less to taste optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken. Serve warm, with optional garnishes. You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months. *If you are making this soup gluten-free, be sure to use gluten-free enchilada sauce. **If you don't like that much corn, just use half a can, drained "In darkness there is no choice. It is light that enables us to see the differences between things; and it is Christ who gives us light." -Sugar Lopez --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark