Crock Pot Chicken Enchilada Soup
Packed with chunks of chicken, tomatoes, beans, and corn, this is the perfect easy and filling weeknight meal.
INGREDIENTS:
INSTRUCTIONS:
You can find complete recipes click here!
INGREDIENTS:
- 1/2 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 tablespoon chili powder
- 1 teaspoon sweet paprika
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 can (19 ounces) red enchilada sauce
- 1 can (15 ounces) corn, rinsed and drained
- 1 can (15 ounces) black beans or red kidney beans, rinsed and drained
- 2 cans (14 ounces each) diced tomatoes
- 4 cups low sodium chicken broth
- 4 boneless, skinless chicken breasts
- 1 bay leaf
- 1/3 cup low fat white or yellow shredded cheddar cheese, plus more for serving
- 1/4 cup heavy cream
- sour cream, for serving
- fresh chopped cilantro or parsley, for serving
- sliced lime, for serving
- Other toppings may include sliced avocados and crushed tortilla chips
INSTRUCTIONS:
- Heat olive oil in a skillet; add onions and cook for 3 minutes.
- Stir in the garlic and season with salt, pepper, chili powder, paprika, cumin, and garlic powder.
- Pour in 1/3 cup of the enchilada sauce; scrape up all the bits at the bottom of the skillet and pour it all into the bowl of your Slow Cooker/Crock Pot.
- Combine the remaining enchilada sauce, corn, beans, diced tomatoes, chicken broth, and bay leaf in the crock pot; stir.
- .......................
- .......................
You can find complete recipes click here!