Chickadilla Soup (Chicken Enchilada Soup for the Slow Cooker) |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 8 |
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Chicken - Enchilada soup - From BH&G magazine. Putting here for safe keeping Ingredients:
1 lb boneless skinless chicken breast |
30 ounces diced tomatoes |
10 ounces mild enchilada sauce |
4 ounces chopped green chilies |
1 quart chicken stock |
1 (15 ounce) can black beans (or pinto beans) |
10 ounces frozen corn |
1/2 medium chopped onion |
1 tablespoon chopped fresh cilantro |
1 teaspoon cumin |
1 teaspoon chili powder |
1 teaspoon salt |
1/2 teaspoon black pepper |
chopped avocado, shredded cheddar, sour cream, hot sauce, crushed tortilla chips (all are optional as garnish) |
Directions:
1. Place all ingredients into a 6 quart slow cooker. Mix. Cook on low for 6-8 hours or on high for 3-4 hours.
2. After a few hours, once chicken is cooked remove, shred and return to pot for remaining cooking time.
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