Hey Friends! I promised this recipe weeks ago and I completely forgot with being mom, haha! No seriously with work and illnesses that hit our home it slipped my mind. I am sorry! Here ya go as promised though. Enjoy!
Crock Pot Chicken Enchilada Soup
2-3 chicken breast
1 can ranch style black beans, undrained
1 can of rotel
1 small can of red enchilada sauce
1 white onion, diced
1 1/2 cups frozen corn
1 tbsp. cumin
2 cups chicken stock
2 cloves garlic, minced
crushed tortilla chips
salsa
Mix all ingredients in the crockpot. I use “better than bouillon chicken stock base” once opened you refrigerate. You mix by the ratio listed with hot water. I heat up the chicken stock and add to the crock pot. Cook on High 6-8 hours or Low 3-4 hours. Once cooked through, shred chicken in crock pot. Ladle into soup bowls, add crushed tortilla chips, salsa, and any other ingredients your heart desires.
Leave a Reply