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Name: Crock-Pot Chicken Enchilada Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: * 1/2 Onion finely chopped; * 1 tsp. chili powder; * 1 tsp. cumin; * 1 tsp. garlic powder; * 1 can (19 oz) red enchilada sauce; * 1 can (28 oz) fire-roasted diced tomatoes; * 1 can (15 oz) black beans drained and rinsed; * 1 can (15 oz) corn drained; * 2 lb. boneless skinless chicken breasts, cut into thirds; * 2 1/2 c. chicken broth; * 1/3 c. cheddar cheese plus more for serving; * 1/4 c. heavy cream; * Sour cream for serving; * Chopped cilantro for serving; * Sliced lime for serving; * Crushed tortilla chips for serving

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INGREDIENTS

* 1/2 Onion ; finely chopped
* 1 tsp. chili powder
* 1 tsp. cumin
* 1 tsp. garlic powder
* 1 can (19 oz) red enchilada sauce
* 1 can (28 oz) fire-roasted diced tomatoes
* 1 can (15 oz) black beans ; drained and rinsed
* 1 can (15 oz) corn ; drained
* 2 lb. boneless ; skinless chicken breasts, cut into thirds
* 2 1/2 c. chicken broth
* 1/3 c. cheddar cheese ; plus more for serving
* 1/4 c. heavy cream
* Sour cream ; for serving
* Chopped cilantro ; for serving
* Sliced lime ; for serving
* Crushed tortilla chips ; for serving

INSTRUCTIONS

2. Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and place on low until cheese is melted.

3. Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.

NOTES

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Crock-Pot Chicken Enchilada Soup

*  1/2 Onion finely chopped
 *  1 tsp. chili powder
 *  1 tsp. cumin
 *  1 tsp. garlic powder
 *  1 can (19 oz) red enchilada sauce
 *  1 can (28 oz) fire-roasted diced tomatoes
 *  1 can (15 oz) black beans drained and rinsed
 *  1 can (15 oz) corn drained
 *  2 lb. boneless skinless chicken breasts, cut into thirds
 *  2 1/2 c. chicken broth
 *  1/3 c. cheddar cheese plus more for serving
 *  1/4 c. heavy cream
 *  Sour cream for serving
 *  Chopped cilantro for serving
 *  Sliced lime for serving
 *  Crushed tortilla chips for serving

1.  Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine all ingredients. Set on high and cook for 3 hours, or until chicken is tender.
  2.  Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and place on low until cheese is melted.
  3.  Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.

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Nutrition

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Serving Size: 1 (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.