CROCK POT CHICKEN SOUP

CROCK POT CHICKEN SOUP

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • lbs. Skinless boneless chicken, cooked and shredded (I boil mine)

  • 1

    - 15 oz. Can whole tomatoes

  • 1

    - 10 oz. Can enchilada sauce (I used med. for more spice)

  • 1

    med. Onion, chopped

  • 1

    T. oil

  • 1

    - 4 oz. Can chopped green chilies

  • 1

    garlic clove, minced

  • ¼

    t. cayenne pepper

  • 2

    c. water

  • 1

    - 14½ oz. Can chicken broth

  • 1

    t. each: cumin, chili powder, & salt

  • ¼

    t. ground black pepper

  • crushed red pepper flakes (to taste)

  • 1

    - 10 oz. Pkg. Frozen corn

  • ¼

    of chopped fresh poblano pepper (optional)

  • 2

    cans beans (black, kidney,pinto, red or chili beans) I use 2 differents kinds)

  • chopped cilantro

  • grated cheese

  • sour cream

Directions

In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, broth, cumin, chili powder, salt and pepper. Stir in corn. Cover and cook on low 6 to 8 hours or high 3 to 4 hours. Stir in beans before serving. For more spice: add more cumin, chili powder & cayenne. Top with cilantro, cheese and/or sour cream as desired to serve. Makes 6 to 8 servings.


Nutrition

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