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  • Megan Maryott

    Chicken Enchilada Soup Recipe: Ingredients 2 lbs boneless skinless chicken breasts, chopped 1 large onion, diced 2 cloves garlic, diced fine 1 – 15 oz can black beans, drained and rinsed 1 – 11 oz can Mexi-corn, drained and rinsed (corn with added bell peppers) 1 – 10 oz can enchilada sauce 1 – 15 oz can diced tomatoes, or diced tomatoes and green chilis 4 cups chicken stock 4 tablespoons harina (fine pre-cooked cornmeal, I use P.A.N. Brand) or masa harina 2 teaspoons cumin 1 teaspoon coriander 2 cups shredded cheddar cheese 1/4 cup freshly chopped cilantro salt and pepper olive oil Method 1. Preheat a large soup pot. Drizzle with olive oil. Salt and pepper chicken. Add to soup pot. Add chopped onion. Cook until chicken is done. Add garlic and saute for 2 – 3 minutes. Add beans, corn, canned tomatoes, enchilada sauce and chicken stock. Add cumin and coriander. Bring to a boil and reduce to medium or medium-low heat. Add masa harina, by the tablespoon, sprinkling it evenly over the top of the soup. After adding each tablespoon, mix into the soup well to prevent clumping. 2. Cook soup for 20 – 30 minutes. After soup is done, add cheddar cheese and freshly chopped cilantro. Mix until cheese is melted and turn heat off. Serve. (This soup can be cooked quickly, or made in the crockpot. When I made it yesterday, I started everything on the stove, brought it to a boil, and then transferred it to the crockpot. After 2 – 3 hours on high, it was ready to go. You can also cook on low for 4 – 5 hours. Just be sure not to add the cheese and fresh cilantro until ready to serve, then turn your crockpot to keep warm or off.)

  • Crock-Pot® Slow-Cooker

    Get ready for colder weather with Slow Cooker Chicken Enchilada Soup! Top with pepper jack cheese and add in a dash of hot sauce. #CrockPot #SlowCooker #soup #recipe

  • Caty Zocco

    .ChickenEnchiladaSoup. One of my faves.

  • Jodi Rosebach

    Crock Pot Chicken Tortilla Soup 1 can black beans, drained 1 can corn, drained 1 can diced tomatoes (14.5 oz size – southwest style, if possible I used petite diced tomatoes w/ sweet onion) 1 packet enchilada sauce mix (or if you can’t find this, mild taco seasoning works well too, this is what I used) 1 1/2 C water 1 can (8 oz)tomato sauce 1 can ( 10 3/4 oz) cream of chicken soup 2 C milk 3-4 boneless chicken breasts (I only used 2 chicken breasts) In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips. (We just did cheese and sour cream, we forgot about chips)

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