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May 1, 2013

Slow Cooker Chicken Enchilada Soup

Cinco De Mayo is one of my favorite party days...I just adore Mexican food and would eat it 5 days a week if the rest of the family was up for it.

My 'Best of the Web' for this week, in honor of Cinco De Mayo, is this slow cooker Enchilada Soup by Pillsbury.

photo and recipe courtesy Pillsbury
Enchilada Soup

2 cups chicken broth
1 can mild or hot enchilada sauce
1 can {4.5 oz} chopped mild green chilies
1 package {20 oz} bone-in chicken breasts, skin removed
1 can {15 oz} black beans, drained and rinsed
1 bag {12 oz} frozen corn Niblets, thawed and drained
Shredded Mexican cheese blend
Chopped fresh cilantro
Crushed tortilla chips

Spray your slow cooker with cooking spray.  In cooker, mix broth, enchilada sauce and chilies.  Place chicken into enchilada sauce mixture; spoon over chicken.

Cover, cook on low for 7-8 hours.

Remove chicken from slow cooker with slotted spoon.  Stir beans and corn into mixture in cooker.  Increase the heat setting to High.  Cover, cook 5-10 minutes longer.  While that's cooking, shred the chicken and return it to the cooker.  Cook until completely heated.

Top each serving with cheese, cilantro and tortilla chips.


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