Sunday, October 28, 2012

Chicken enchilada soup

With the weather getting yucky out i like to make soups in my crockpot for dinner. I was browsing Kaitlins blog and found this soup recipe.

3-4 Boneless Skinless Chicken Breasts, rinsed and trimmed of excess fat
32 oz. Chicken Broth (4 Cups)
19 oz. Can Enchilada Sauce
15 oz. Can Black Beans, drained and rinsed
15 oz. Can Corn, drained
1 1/2 Teaspoons Salt
1 Teaspoon Black Pepper
1 1/2 Teaspoons Chili Powder
1 Teaspoon Ground Cumin
1 1/2 Teaspoons Garlic Powder
1 Teaspoon Onion Powder
1/2 Teaspoon Dried Oregano

Add everything except the chicken to the slow cooker, and mix it all together. Place the chicken in, putting it under the liquid. Cover and cook on low for 8 hours. Remove the chicken and shred it then add it back into the soup and stir it in. Serve and top with your desired garnishes.

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