Chicken Enchilada Crock Pot Soup

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So the first weekday morning in our new place I got ambitious and made a crock pot meal so dinner would be ready when we got home. Man, if I would just take a little extra time to do this more often we would eat so much better. It would cut down on the “last minute throw whatever we have in the fridge into a pan and cook it up” meal or the “pick up whatever is cheapest and most convenient on the way home from work” meal.

The recipe I decided to go with was one that my good friend found on the blog Celebrate Life {all the best recipes are found on blogs ๐Ÿ™‚ } and she tried it out and recommended it. And it didn’t disappoint!

Ingredients

24 oz can of crushed tomatoes
1 can of corn

1ย can of black beans (rinse before dumping)
1 can of chicken stock ย (8 oz)
1 small can of mild green chilies
1/2 of chopped onion
1 tablespoon of garlic
handful of freshly chopped cilantro
2 tablespoons of Taco Seasoning {I didn’t have taco seasoning, so I added 1 tsp. chili powder, 1 tsp cumin, 2 tsp salt, and 1 tsp black pepper}

2-4 uncooked chicken breasts

Other {not to be added into crock pot}:
8 oz cream cheese
avocado slices
Tortilla chips

Directions

Add ingredients to crock pot (just as listed above) and stir. Let cook covered in crock pot for 4-5 hours on high or 8-9 hours on low.

About 15-20 minutes prior to serving add the cream cheese and stir until completely blended. Top with avocados and tortilla chips. Enjoy!

chicken-enchilada-crock-pot-soup

Delicious Chicken Enchilada Crock Pot soup!

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4 thoughts on “Chicken Enchilada Crock Pot Soup

  1. Ashlee

    I use our crockpot 3-4 times a week. Even with being home dinner is often a scramble! It’s so nice to throw stuff in and forget about it. Emeals came out with a clean eating slow cooker plan that has been great too! I love recipes like this and will definitely give it a try, thanks!

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