25 April, 2015

Chicken Enchilada Soup (crock-pot)

If using rotisserie chicken (or leftover cooked chicken), stir it in and warm through just before serving.

Slow Cooker Chicken Enchilada Soup ingredients (16)
Servings not stated
1 (15-oz) can black beans, rinsed well and drained
1 (14.5-oz) can diced tomatoes, drained
1 (12-oz/340g) pkg frozen corn kernels, Trader Joe's Roasted Corn, if avaialble
1 medium onion, diced
1 (10-oz) can red enchilada sauce
1 (10.75-oz) can low sodium cream of chicken soup
2 cups milk
2 tsp ground cumin
1 tsp dried oregano leaves
1.5-lbs. boneless skinless chicken breasts

For serving
Tortilla chips
2 limes, quartered
1 (8-oz) pkg shredded Monterey Jack cheese
Crema Espesa or use 1 (8-oz) sour cream flavored with minced canned chipotle chiles in adobo sauce
1 ripe avocado, pitted and cut into 1/2-inch pieces

Slow Cooker Chicken Enchilada Soup directions
Simmer in slow cooker
Stir the first nine (9) ingredients (black beans through oregano) into slow cooker. Season chicken with salt and pepper and nestle into slow cooker.

Cover and cook on Low setting until chicken is tender, about four to six (4 to 6) hours.

Transfer chicken to cutting board and cool slightly. Meanwhile, and after the soup has settled for about five (5) minutes, use a large spoon to remove any fat from the surface.

Then, chop or shred (use two forks, tines facing downward, to gently pull apart) chicken into bite-size pieces. Return to soup and warm through.

Into each deep bowl, place some tortilla chips and ladle over soup. Squeeze one lime wedge into each bowl and top with cheese. Pass Crema Espesa (or chipotle sour cream) and avocado for each to use according to personal preferences.

Adapts Rachel, "Chicken Enchilada Soup." The Cookbook Smasher. n.p. 22 Jan. 2009. Web. 24 Apr. 2015.

Latin /Latin-style

Page Last Modified 25 May 2015

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