Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, crock pot chicken enchilada soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Crock Pot Chicken Enchilada Soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Crock Pot Chicken Enchilada Soup is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can have crock pot chicken enchilada soup using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Crock Pot Chicken Enchilada Soup:
- Make ready 1 lb skinless, boneless chicken breast halves
- Prepare 1 can whole kernel corn (15.25 oz.)
- Make ready 1 can diced tomatoes including juice (14.5 oz.)
- Prepare 1 can chicken broth (14.5 oz.)
- Take 1 can enchilada sauce (10 oz.)
- Get 1 can green chilies
- Get 1 white onion, chopped
- Take 1/4 cup chopped fresh cilantro
- Get 2 bay leaves
- Make ready 3 clove garlic, minced
- Prepare 1 tsp ground cumin
- Make ready 1 tsp chili powder
- Prepare 1 tsp salt
- Get 1/4 tsp ground black pepper, or to taste
Steps to make Crock Pot Chicken Enchilada Soup:
- Rinse and pat dry the chicken breasts, then place into the bottom of a crock pot.
- Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and pepper.
- Cook on low for 6 hours.
- Transfer the chicken to a large plate, shred the meat with two forks.
- Return the chicken to the crock pot and continue cooking for 30 minutes to 1 hour.
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