Crockpot Chicken Enchilada Soup

Brrrr!!! The cold has returned to the Midwest! You can't walk outside without the air hurting your face :(  If only it were snowing, it would make it all worthwhile! The other good thing about cold weather is that I get to put my crockpot back to work. One of Paul's favorite soups is chicken enchilada soup, so I decided to give that a try.



I started by putting two chicken breasts in the crock pot , then pouring 3 cups of chicken broth over it. I chopped up a medium sized onion and added that to the mixture.

Next, I added the seasonings, cumin, salt and garlic powder. Add 5 ounces of cream cheese.

After that it was time for black beans and corn. Both of them need to be drained and rinsed before adding them to the crockpot. Next add 2 cans of mild enchilada sauce and 1 can of medium enchilada sauce. Then add a can of tomato sauce.

Cover and let it cook on low for 6-8 hours. Take the chicken out and chop it up, then add it back into the crockpot. Whisk together chicken broth and flour, then add that to the crockpot and stir until thickened.

Serve with a sprinkle of cheese on top. I like to serve ours in delicious bread bowls, but I'll save that recipe for another day.

I HIGHLY recommend this recipe. It is delicious anytime, but especially on frozen days like today! I hope you get a chance to try it soon :)

The recipe is below, ENJOY!

See you soon,

              

Chicken Enchilada Soup

Ingredients

• 2 boneless skinless chicken breasts
• 1 small or medium onion diced
• 3 cups chicken broth
• 5 ounces cream cheese
• 1 can black beans, drained and rinsed
• 1 can corn, drained and rinsed
• 2 10 ounce cans of mild enchilada sauce
• 1 10 ounce can of medium enchilada sauce
• 1 14 ounce can of tomato sauce
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1/3 cup chicken broth
• 3 tablespoons flour
• Shredded cheese for topping

Directions

1. Add chicken, chicken broth, diced onion, garlic powder, onion powder, salt and cream cheese to the crockpot.
2. Drain and rinse black beans and corn, then add to the crockpot.
3. Add enchilada sauce and tomato sauce.
4. Cover and cook on low for 6-8 hours.
5. About 20 minutes before serving remove chicken and chop or shred before putting it back into the crockpot.
6. Whisk together chicken broth and flour, then mix into the slow cooker until the soup is thickened.
7. Serve with cheese :)
8. ENJOY!