Wednesday, October 15, 2014

What's for Dinner {Slow Cooker Chicken Enchilada Soup]

I have been searching and searching for a Hubby approved slow cooker recipe.  So far the Three Envelope Roast is the only one that fits the bill.  Until the other night when I made this Chicken Enchilada Soup.  It was a cold, rainy day, so I think that helped, but regardless, this soup is yummy, flavorful, and satisfying.  It will definitely make it into the rotation.

Slow Cooker Enchilada Soup

  • 1 pound boneless, skinless chicken breasts
  • 2 cups good-quality chicken stock
  • 1 10 oz can red enchilada sauce
  • 1 14 oz can fire-roasted tomatoes with garlic, undrained
  • 2 14 oz cans black beans, drained
  • 1 small can whole-kernel corn**, drained
  • 1 4 oz. can diced green chiles
  • 1 onion, diced
  • 2-3 cloves garlic, minced
  • 2 teaspoon ground cumin
  • 1/4-1/2 t. black pepper
  • 1 teaspoon salt, or more/less to taste
  • optional toppings: cilantro (highly recommended), avocado, shredded cheese, sour cream, tortilla strips/chips
Mix all ingredients in slow cooker.  Cook on high for 3-4 hours or low for 6-8 or until chicken easily shreds. 

This recipe was kindly shared with me by a parent at school.  Every year the PTO generously hosts a soup lunch for the teachers and staff.  Families bring in all different kinds of soups, which they set up in crock pots in the lounge.  It is so fun and thoughtful of them!  Truly one of our favorite days of the year!

Happy Crock Pot Cooking!

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