Slow-cooked enchilada soup

Slow-cooked Enchilada Soup Recipe

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sherry monfils

By
@smonfils

This is a wonderful soup for a cold night. I just started it in the cooker, so it'll be ready for later!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
20 Min
Cook:
7 Hr
Method:
Slow Cooker Crock Pot

Ingredients

  • 2 Tbsp
    vegetable or canola oil
  • 1
    onion, diced
  • 1
    green bell pepper, diced
  • 3 tsp
    minced garlic
  • ·
    salt and pepper to taste
  • 1
    14.5 oz can diced tomatoes w/ chiles
  • 4 c
    chicken broth
  • 1-1/4 lb
    boneless, skinless chicken breasts cut into 1" pieces
  • 2 c
    frozen corn
  • 1 can(s)
    black beans, drained, rinsed
  • 1 Tbsp
    chili powder
  • 1 tsp
    dried cumin
  • 1/2 tsp
    dried oregano
  • 1-1/2 c
    shredded mexican-style cheese
  • 1 c
    sour cream
  • ·
    baked tortilla chips for garnish
  • 1
    sliced avocado for garnish

How to Make Slow-cooked enchilada soup

Step-by-Step

  1. Heat oil in lg skillet, over medium heat. Add onion, green bell pepper and garlic. Season w/ salt and pepper. Cook, stirring about 8 mins.
  2. Add veggies to slow-cooker. Add tomatoes, chicken broth, chicken breasts, cut up, corn, black beans, chili powder, cumin, oregano, 1/2 tsp salt and 1/4 tsp pepper.
  3. Cook on low for 6 hrs. Stir in the cheese and sour cream. Cook 1 more hr. Garnish w/ avocado and tortilla chips. I also use extra cheese and sour cream as a garnish.

Printable Recipe Card

About Slow-cooked enchilada soup

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Fat, Low Carb
Other Tag: Healthy




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