Friday, May 27, 2016

Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup
(I made this today on the stove top and it was fabulous. Note my changes in parenthesis.)
1 1/2 lbs. boneless skinless chicken breasts (just used leftover chicken, not sure how much)
1 medium yellow onion, diced (used green onion tops, about a handful)
1 bell pepper, thinly sliced (did not have)
1 jalapeno, diced
2 cloves garlic, minced (used about 1/2 T garlic infused oil)
1 15-oz. can diced tomatoes (only had an 8 oz can of tomato sauce)
2 cups chicken stock
1 tbsp chili powder
1 tbsp cumin
1 tsp dried oregano
1/2 tsp paprika
Salt and freshly ground pepper, to taste
2 tbsp fresh cilantro, chopped (forgot to put this in)
1 avocado, pitted and sliced
(I also added 1/3 cup rice)
Add the chicken to the bottom of the slow cooker. Add the onion, bell pepper, jalapeno, and garlic on top of the chicken. Pour the diced tomatoes and chicken stock over the top. Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper. Cover and cook on low heat for 8 hours. Use a fork to shred the chicken before serving. Garnish with cilantro and avocado.
Servings: 4-6

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