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Chicken Enchilada Soup in a Slow Cooker

Prep Time: 25 minutes

Chicken Enchilada Soup Slow Cooker
Chicken Enchilada Soup Slow Cooker

I LOVE Mexican food.  To me its comforting and (can be) really healthy with just a few modifications.  This soup has all the flavors of enchiladas brought to life in a delicious slow-cooker soup! With shredded chicken, corn, cheddar cheese and sour cream / greek yogurt  in a spicy, creamy, green chile and tomato infused broth.

Ingredients

2 tablespoons olive oil

1 large yellow onion, diced

1 small green or red bell pepper, diced

3 cloves garlic, minced (I use tubed)

Himalayan salt and fresh black pepper

3/4 cup Fresh Diced tomatoes and 1/4 cup diced green chiles.  (Or for a faster option, 1 can (11 ounce) Ro-tel diced tomatoes & green chiles)

4 cups low-sodium chicken broth (I use Imagine brand)

1 + 1/4 pounds boneless skinless organic chicken breasts (hormone, cage  and antibiotic free)

2 cups non GMO corn (I buy frozen from Whole Foods)

1 can organic black beans, optional (fresh is better, but canned is easier)

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon oregano (preferably Mexican), crushed between fingertips

1 + 1/2 cups shredded sharp cheddar cheese or monterey jack, plus more for serving

1 cup organic sour cream or greek yogurt, plus more for serving (Greek Yogurt has more protein)

Organic tortilla chips, for serving

sliced avocado, for serving, optional (good omega 3 fats!)

Instructions

In a medium skillet heat the oil over medium heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.

Meanwhile to your crock-pot add the tomatoes and chilies, chicken broth, chicken, corn, black beans (if using), chile powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.

Cook on high 3 - 4 hour or low 5 - 6. Remove the chicken breasts to a cutting board. Stir the cheese and sour cream into the soup. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1 more hour on low heat.

Serve garnished with more cheese, sour cream, tortilla chips and avocado.

Yield: 6 servings (or if your husband is like mine, 3...LOL)

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