I made this recipe last night!
I used black beans with chili sauce and a whole can of enchilada sauce,
14 ounces.
Garnished with sour cream and cheese!
I also made homemade tortilla chips from flour tortillas to go with
this delicious soup.
This recipe will be center stage on an upcoming episode of cooking in
the dark!
Keep On Cooking!
Dale Campbell and the Cooking In The Dark Gang
I added some homemade tortilla chips made from flour tortillas
On 6/3/2017 1:22 PM, Sugar lopez via Cookinginthedark wrote:
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
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