Chicken Enchilada Soup

By barnetag

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

2 tsp. Olive Oil
1/2 cup Onion - Chopped
3 Cloves Garlic - Minced
3 cups Chicken Broth
8 oz. Tomato Sauce
1-2 tsp. Chipotle Chili in Adobo Sauce - To Taste
1/4 cup Chopped Cilantro
15 oz. Petite Diced Tomatoes
2 cups Frozen Corn
1 tsp. Cumin
1/2 tsp. Dried Oregano
16 oz. Chicken Breasts
3/4 cup Shredded Cheese
Crushed Tortilla Chips

Details

Servings 6
Level of difficulty Average
Preparation time 20mins
Cost Average budget

Preparation

Step 1

Heat oil in a saucepan over medium-low heat. Saute garlic and onion until soft, 3-4 minutes. Slowly pour in chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour in crock pot.

Step 2

To the crock pot add beans, diced tomatoes, corn, cumin and oregano; stir. Add chicken breasts; cover and cook on low 4-6 hours.

Step 3

Remove chicken and shred with 2 forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls.

Freezes well.