Crock Pot Chicken Enchilada Soup
Try this Crock Pot Chicken Enchilada Soup recipe, or contribute your own.
Try this Crock Pot Chicken Enchilada Soup recipe, or contribute your own.
- 4 large chicken breasts
- s and p to taste
- 2 (15 oz ) can black beans rinsed and drained
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can rotel tomatoes and green chiles (mild)
- 1 (15 oz) can corn drained
- 1/2 up chopped onion
- 1/2 up chopped red bell pepper
- 1 7 oz can el pato tomato sauce –mexican hot style (red enchi
- 1 (14 oz) can chicken broth
- 1 (10.75) oz can condensed cream of chicken soup
- 1/2 sp cumin
- 1/2 sp garlic powder
- Carbohydrate 0 g
- Cholesterol 2190.08 mg
- Fat 46.8224 g
- Fiber 0 g
- Protein 871.8784 g
- Saturated Fat 12.4608 g
- Serving Size 1 1 recipe (3776g)
- Sodium 2454.4 mg
- Sugar 0 g
- Trans Fat 12.4608 g
- Calories 4154 calories
Step-by-step
- In a medium sized bowl whisk together the El Pato sauce, chicken broth, condensed cream of chicken soup, cumin and garlic powder. Set aside.
- Place chicken in a 5 qt crockpot and then pour sauce over the chicken.
- Next add the tomatoes, black beans, corn, onion, and bell peppers to the crock pot.
- Cover and cook on high for 3-4 hours or low for 6 to 8 hours.
- Remove chicken and shred or cut into bite sized pieces.
- Place the chicken back in the soup and cook on low for 30 minutes.
- Just before serving add fresh corn tortillas (cut into strips) or crushed tortilla chips. You can also add cheese, sour cream and cilantro.
Thickened by starches released during long simmering, this broth emerges from the slow cooker with a glossy, clingy viscosity that coats a spoon cleanly. Compact counter space requires smart deployment of equipment, making a five-quart slow cooker ideal for yielding substantial volume without crowding smaller prep zones. Raw chicken breasts placed directly at the base absorb surrounding liquids evenly while thermal circulation distributes aromatics through the canned beans and tomatoes. Shredding the poultry requires pulling fibers apart completely so individual strands integrate into the base rather than clumping into dense masses. Freezing this mixture works successfully if dairy additions like the condensed cream of chicken soup are stirred in after thawing, preventing separation during the reheating phase. Reheating portions on a stovetop over medium-low heat to 165 degrees Fahrenheit ensures the chicken proteins do not toughen further. Adding corn tortillas or chips strictly at the moment of service preserves textural contrast against the softened vegetables.
