Wednesday, February 24, 2010

Enchilada Soup - crockpot

I found the main recipe for this in a Pillsbury Slow Cooker cookbook. I made a few changes and adapted it for our family.

  • 2 cups chicken broth
  • 19oz (2 cans) Enchilada Sauce (I used medium, use mild for less kick and hot for more)
  • 4.5oz (1 can) chopped mild green chiles (I used 1/2 can)
  • 1.5 lbs chicken breast
  • 15oz (1 can) black beans - drained and rinsed
  • 12oz (1bag) frozen corn
Garnish (as desired): Fat Free sour cream, shredded Mexican Cheese, chopped fresh cilantro, crushed tortilla chips or Fritos

Spray 4-5 quart crockpot with cooking spray. Mix broth, enchilada sauce and chiles. Place chicken in sauce, spooning over sauce if needed. Cover and cook on low 7-8hrs (mine cooked 9 and was fine).

Remove chicken from crockpot. Stir beans and corn into mixture in crockpot. Increase heat setting to high. Shred chicken and return to crockpot. Cook additional 5-10 minutes. Top each serving with Garnish as desired.

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