Crockpot Recipe - Chicken Enchilada Soup

Chicken Enchilada Soup

As a working mom and home keeper, it is still important to me to have a warm, healthy, homemade dinner on the table for my family each night.  It can definitely be a challenge with the rush of the evenings after work!  But, my crockpot is an invaluable tool when it comes to meal times.  That's why I was so excited when the ladies of Living On A Dime released their new e-book, Easy Crockpot Recipes and Menus!

This Chicken Enchilada Soup recipe was an absolute winner and a must try!

Chicken Enchilada Soup
from Easy Crockpot Recipes and Menus
by Jill Cooper

1 lb. boneless, skinless chicken breast
1-15 oz. can of black beans, drained
1-14 oz. can of diced tomatoes, including juice
1-14 oz. can of chicken broth
1-10 oz. can of enchilada sauce {I made my own using the recipe from Dining On A Dime}
1-4 oz. can of diced green chiles
1 onion, chopped
1 tsp. salt and 1/4 tsp. of black pepper {I omitted both}

{These following are listed as optional spices, but I added them all in!}

2 bay leaves
3 cloves of garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
1/4 cup chopped fresh cilantro

{I also added in local, organically grown zucchini and yellow squash (diced) from the farmer's market.  Add 1-2 cups additional broth if adding veggies.}

Place chicken in a slow cooker first and then add the rest of the ingredients.  Cook on low for 6 hours {I cooked this on high for 4 hours}.  Transfer the chicken to a large plate and shred the meat with two forks.  Return the chicken to the slow cook and continue cooking for 30 minutes to 1 hour.

  

To serve, place in a bowl and top with crushed corn chips, tortilla chips, sour cream or cheese.  You could also add a scoop of cooked rice to the bowl first.

You'll find this and other recipes in the new e-book, Easy Crockpot Recipe and Menus.  Today is the last day to pick up a copy of the e-book for 40% off!

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