Wednesday, May 6, 2015

Slow Cooker Chicken Enchilada Soup

I found this recipe on Pinterest somewhere, and decided to make it.  We have been trying to have one crockpot dish a week, where the cooking is done when we get home from work, so this fell into that category.

I actually made this.  It was very easy.  Basically, a lot of opening cans and dumping.  I did have to chop an onion and use the garlic mincer to mince the garlic. But other than that, open and dump.  Oh, I weighed some chicken too.

D diced the chicken when it was cooked, and cut up some cilantro.  So it was a collaborative dish.  Overall we both liked it, but thought it could use a little more heat.  Maybe some chili powder or add a can of jalapenos.  Also D thought to remove the fire roasted tomatoes and add in Rotel.

We would have again, since we already talked about how to make it even better.  We used cilantro, sour cream and cojita cheese as our garnishes.  They are not included in the Nutritional Information.

Slow Cooker Chicken Enchilada Soup

Photo by ALB

Servings: 4
Prep: 10 Min
Cook: 8 Hours

Adapted from Gimme Some Oven.

1 pound boneless skinless chicken thighs
2 cups chicken broth
1 10-ounce can red enchilada sauce
2 (14-ounce) cans black beans, rinsed and drained
1 (14-ounce) can fire-roasted diced tomatoes, with juice (next time use Rotel)
1 (15-ounce) can whole-kernel corn, drained
1 (4-ounce) can diced green chiles
Add 1 (4-ounce) can diced jalapenos
4 cloves garlic, minced
1 white onion, peeled and diced
1 teaspoon ground cumin
1 teaspoon salt, or more/less to taste
(Add Chili Powder or SW Seasoning)

Optional Garnishes (not in NI)
chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.

Serve warm, with optional garnishes.

Nutritional Information (from My Fitness Pal
Calories: 463; Total Fat: 10 g; Saturated Fat: 3 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 95 mg; Sodium: 2632 mg; Potassium: 261 mg; Total Carbohydrate: 60 g; Dietary Fiber 16 g; Sugars: 12 g; Protein: 41 g

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