Tuesday, July 16, 2013

Crockpot Chicken Enchillada Soup

I like crockpot recipes that don't require prep work before you put things in the crockpot. So, I just started dumping ingredients in yesterday, and this is what I came up with. It turned out really well actually.
1 medium onion, diced
3-4 gloves garlic, minced
1 can diced tomatoes
1 jar mild salsa
1 can black beans, drained and rinsed
1 tsp cumin
1/2 tsp oregano
1 chipotle pepper (from a can of chipotle peppers in adobe sauce), chopped
2 frozen chicken breasts
3 cups chicken broth
Simply dump the ingredients into the crockpot and turn it on high for 5-6 hours. (You could also do low for 8-10 hours) Before you serve, shred the chicken with two forks and place shredded chicken back in the soup.

Serve with crushed tortilla chips. I also added some guacamole to my bowl to make it a little creamier. If you like sour cream, that would work as well. A can of corn added to this would also make for a nice addition.