Crockpot Chicken Enchilada Soup
1.5 pounds chicken
1 15oz can black beans, drained
1 16oz pinto beans, drained
1 14.5oz can diced tomatoes
1 4oz can green chiles
1 10oz can red enchilada sauce
2 cups chicken stock
1 cup frozen corn
1 tsp cumin
1 tsp garlic salt/pepper
DIRECTIONS
In a large crockpot stir together black beans, pinto beans, fire roasted tomatoes, corn, green chilies, enchilada sauce, chicken stock, cumin, garlic, salt, and pepper.
Add chicken breast on top and push down until covered by liquid. Cook on low for 7-8 hours or high for 4-5 hours
Remove chicken and shred using two forks. Add shredded chicken back to crockpot and combine well. Let cook for 5 additional minutes before serving.
Serve with sour cream, cheese, greek yogurt, tortilla strips, cilantro or avocado.
For macro visit https://www.macromiranda.com/post/crockpot-chicken-enchilada-soup
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9 Comments
Looks amazing
Girls, seriously make ur own beans first. Those canned beans make you n ur man fart up a storm. Homemade beans—— don’t do that!!
Cumin
No thanks
There's no recipe, where's a good place to find it?
How you managed to cook already cooked food from can with the chicken breast for 6 hours? We use to cook a large portions of beef or pork on some other heavy red meat for several hours, but chicken breasts?
should make your own beans, dice your own tomatoes, and make your own sauces, would taste 1000 times better than what it already tastes,feels very rewarding, and isn’t hard to make, this is coming from a latina
Um, where is the seasoning like I don't see any seasoning lord.
Remember when you’re commenting to please be respectful. You may be privileged and can eat or cook anything you want while some of us are trying our best. And if you can’t be nice just don’t leave a comment.