I love my Crock Pot almost as much as I love Mexican Food. This recipe brings them both together.
Chicken Enchilada Soup is the perfect Fall Recipe and can easily be altered to add spice if you or your family prefers a dish with some added heat.
This simple meal takes only a few minutes to add to the crock pot before work and makes for delicious leftovers to take to work the next day.
Ingredients
– 3 Frozen Boneless Skinless Chicken Breasts
– 3 Cans Chicken (or Vegetable) Broth
– 1 Cup Frozen Corn
– 1 Can Black Beans (drained & rinsed)
– 1 Can Enchilada Sauce
– 1 Small Can Tomato Sauce
– 1 Can Diced Tomatoes
– 1 Cup Whipping Cream
(or substitute with a can of Cream of Chicken)
– 2 Tablespoons Diced Jalapenos
– 2 Tablespoons Diced Green Chilies
– 1 1/2 Teaspoon Garlic Salt
– 1 Teaspoon Ground Jalapeno
– 1 Teaspoon Ground Pepper
– 1/2 Teaspoon Cayenne Pepper
Optional:
– Sour Cream
– Shredded Cheese
– Cilantro
Directions: Spray Crock Pot with Cooking Spray, add frozen chicken then top with additional ingredients and seasons. Cover and cook on Low for 6 hours. Use two forks to shred chicken, stir, then cover and leave on low for additional 30 minutes before serving. If desired, top with Sour Cream, Shredded Cheese & Cilantro
