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Wednesday
Mar062013

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

All of you slow cooker fans are going to love this recipe.

It's one of those dump, set, and 6 hours later dinner is ready recipes! You really can't get easier than this and it's pretty minimal on the ingredients side. It's similar to Holly's Slow Cooker Mexican Chicken, which is a popular recipe around these parts...and by these parts I mean with KMW readers. 

I really don't have much more to say about this, just an easy and flavorful recipe that is perfect for the busy cook! The directions portion of the recipe is 2 sentences, enough said.

Ingredients
1.5lbs to 2lbs boneless chicken breasts
2 14 oz cans enchilada sauce (I recommend using medium for some spice)
1 14.5 oz can diced tomatoes with green chilies
1 can of black beans, drained and rinsed
1 can of corn, drained and rinsed
2 chipotles in adobo, chopped plus 1 tablespoon of adobo sauce 
For Garnish:
avocado, pitted and chopped
tortilla chips, broken up
sour cream

Directions
Add all (non-garnish) ingredients to slow cooker and cook on low for 6 hours. Garnish with avocado, chips and sour cream and enjoy!
 

Reader Comments (1)

YUM! Your recipe definitely looks like it has more spice than the one I made, which makes me pretty jealous :) I made a variation of this recipe and mashed my avocado to put on top. Check out my post on my blog!

http://thift.blogspot.com/2013/09/in-slow-cooker-chicken-enchilada-soup.html

September 13, 2013 | Unregistered CommenterCamille

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