Slow Cooker Chicken Enchilada Soup
Author: Julie
Recipe type: Soup
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 6 cups approx.
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves of garlic, minced
- 1 large tomato, finely chopped
- 1 16 oz bag of frozen corn
- 4 cups of water
- 4 Tablespoons of all natural chicken bouillon powder
- (OR replace water and bouillon powder with chicken broth)
- 2 large (uncooked) chicken breasts
- 1 Tablespoon of Chili powder
- 2 teaspoon of Cumin
- ½ teaspoon of Mexican Oregano
- 1 cup of cheddar cheese, shredded (more for garnish)
- 1 cup of plain Greek yogurt (more for garnish)
- Tortilla chips and cilantro for garnish
- Place onions, bell peppers and garlic in a skillet and heat until onions are translucent.
- Toss them into the slow cooker.
- Add the tomato, corn, chicken, spices (including bouillon), and chicken to the slow cooker and cover with 4 cups of water.
- Cook on low for 6 hours or until the chicken is thoroughly cooked.
- Remove chicken and shred. Place back in the slow cooker.
- Add Greek yogurt and cheese. Heat for 30 mins.
- Serve with tortilla chips, cilantro, extra Greek yogurt and cheese.
Recipe by My Mundane and Miraculous Life at https://www.mymundaneandmiraculouslife.com/slow-cooker-chicken-enchilada-soup/
3.5.3208