Crockpot Green Chile Chicken Enchilada Soup
Crockpot Green Chile Chicken Enchilada Soup
Delicious green chile chicken enchiladas
in a creamy soup form. Dump it and forget about it slow cooker meal!
Crockpot Green Chile Chicken Enchilada Soup
Ingredients
·
1 can (10 ounces) green
enchilada sauce
·
1 can white beans
·
2 cans black beans
·
1 pound boneless
skinless chicken thighs or breasts
·
2 cans (4 ounces EACH) diced
fire-roasted green chiles
·
1 can (10.5 ounces) diced
tomatoes optional
·
4 teaspoons ground
chili powder
·
1 tablespoon ground
cumin
·
3/4 teaspoon paprika
·
1 teaspoon salt
·
1/4 teaspoon pepper
·
2-3 tablespoons fresh
cilantro optional
·
2 cups chicken broth or
stock
·
1 package (8 ounces) cream
cheese softened
· Pick your favorite add-ins:
pepper-jack cheese, sour cream, fresh lime, additional cilantro
Instructions
1. In a large crockpot (I use a 6-quart crockpot) pour in the green enchilada
sauce, drained and rinsed white beans, drained and rinsed black beans, and fat-trimmed
boneless skinless chicken thighs or breasts.
2. Add the undrained diced fire-roasted green chiles, diced tomatoes (if
desired, it's great with or without them), chili powder, cumin, paprika, about
1 teaspoon salt (I prefer seasoned salt), about 1/4 teaspoon pepper, coarsely
chopped fresh cilantro, and chicken broth or stock.
3. Cover and cook on low for 5-7 hours or high for 3-5 hours or until the
chicken easily shreds.
4. Remove the chicken from the crockpot and place in another bowl. Add
softened cream cheese (cube into smaller pieces and melt in the microwave) into
the crockpot.
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