Monday, October 22, 2012

Crockpot Chicken Enchilada Soup

This time of year induces my soup making mode.  I don't know what it is about the cooler weather that makes me want to throw ingredients into my Crockpot and then have warm tasty soup waiting for me a few hours later.  If you are like me then this is a great recipe to try.  Its a little spicy so if you have little ones in your house you might want to cut the amount of cayenne pepper by half.

Chicken Enchilada Soup in a Crockpot
adapted from: Homemade by Holman

3 cups chicken broth
2 skinless, boneless chicken breasts, diced
2 teaspoons cumin
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
28 oz diced tomatoes, with juices
2 jalapeno peppers, minced
1 bell pepper, diced (whatever color you have on hand will work, I had red at the time)
1 large onion, diced
4 cloves garlic, minced
15 oz canned black beans, drained and rinsed
2 cups frozen corn
1/2 cup tomato paste

for garnish:
sour cream
shredded cheese
tortilla chips

1. Combine all ingredients into a large Crockpot.  Cook low for 6 hours or high for 3.
2. Serve topped with choice of garnishments.

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