Chickadilla Soup (Chicken Enchilada Soup for the Slow Cooker)

Name: Chickadilla Soup (Chicken Enchilada Soup for the Slow Cooker)
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 8 serving(s)
Ingredients: 1 lb boneless skinless chicken breast; 30 ounces diced tomatoes; 10 ounces mild enchilada sauce; 4 ounces chopped green chilies; 1 quart chicken stock; 1 (15 ounce) can black beans (or pinto beans); 10 ounces frozen corn; 1/2 medium chopped onion; 1 tablespoon chopped fresh cilantro; 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon salt; 1/2 teaspoon black pepper; chopped avocado, shredded cheddar, sour cream, hot sauce, crushed tortilla chips (all are optional as garnish)

(2)

Recipe by Logans Mommy

Chicken - Enchilada soup - From BH&G magazine. Putting here for safe keeping

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READY IN: 6hrs 10mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1

lb boneless skinless chicken breast
30

ounces diced tomatoes
10

ounces mild enchilada sauce
4

ounces chopped green chilies
1

quart chicken stock
1

(15 ounce) can black beans (or pinto beans)
10

ounces frozen corn
¹⁄₂

medium chopped onion
1

tablespoon chopped fresh cilantro
1

teaspoon cumin
1

teaspoon chili powder
1

teaspoon salt
¹⁄₂

teaspoon black pepper
chopped avocado, shredded cheddar, sour cream, hot sauce, crushed tortilla chips (all are optional as garnish)

DIRECTIONS

Place all ingredients into a 6 quart slow cooker. Mix. Cook on low for 6-8 hours or on high for 3-4 hours.
After a few hours, once chicken is cooked remove, shred and return to pot for remaining cooking time.

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