CROCK POT CHICKEN SOUP
By micvic
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Ingredients
- 1 1/2 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
- 1/4 t. cayenne pepper
- 2 c. water
- 1 - 14 1/2 oz. Can chicken broth
- 1 t. each: cumin, chili powder, & salt
- 1/4 t. ground black pepper
- crushed red pepper flakes (to taste)
- 1 - 10 oz. Pkg. Frozen corn
- 1/4 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
Details
Preparation
Step 1
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.
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