December 19, 2013

Slow Cooker Chicken Enchilada Soup

You can find the original recipe here, but as usual we've tripled the recipe to feed our crew of 9. Enjoy!

4 tablespoons olive oil
2 large yellow onion, diced
2 small green or red bell pepper, diced
9 cloves garlic, minced
1 tsp sea salt
1 tsp black pepper
3 11oz cans of Ro-tel diced tomatoes & green chiles OR 1 28oz can of petite diced tomatoes & 12oz diced green chiles
12 cups low-sodium chicken broth
3# boneless chicken breasts
6 cups corn
3 can black bean 3 tbsp chile powder
3 tsp ground cumin
1½ tsp oregano (preferably Mexican), crushed between fingertips
4 cups shredded sharp cheddar cheese or monterey jack, plus more for serving
3 cup sour cream, plus more for serving
tortilla chips, for serving
sliced avocado, for serving

In a medium skillet heat the oil over medium heat OR put your crock pot on high and heat the oil. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.

In your crock pot add the Ro-tel (tomatoes and chiles), chicken broth, chicken, corn, black beans, chile powder, cumin, oregano. Mix in the cooked onions, peppers and garlic.

Cook on high 3-4 hours or low 5-6 hours. Remove the chicken breasts to a cutting board. Stir the cheese and sour cream into the soup. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1 more hour on low heat.

Serve garnished with more cheese, sour cream, tortilla chips and avocado.

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