Slow Cooker Chicken Enchilada Soup No ratings yet.


medium prep time 30 mins | cook time 6 hrs servings 0

Ingredients

    3 cups chicken stock
    2 lbs chicken breasts
    2 tsp La Fe ground cumin
    2 tsp chili powder
    1/2 tsp cayenne pepper
    1 28 oz can La Fe diced tomatoes
    4-6 jalapeno peppers, minced (optional)
    1 green bell pepper, diced
    1 large onion, diced
    4 cloves garlic, minced
    1 15 oz can of La Fe black beans, rinsed and drained
    2 cups La Fe frozen corn
    1/2 cup tomato paste
    8 oz La Fe Queso Fresco, crumbled
    8 oz pepper jack cheese, divided
    1 cup cilantro, chopped

Directions

  • STEP ONE
    Begin by grabbing your crockpot and placing your
    uncooked chicken breasts in it. Now, add in your
    onions, peppers, garlic, corn, diced tomatoes,
    chicken stock, garlic, jalapenos, tomato paste and
    black beans.

  • STEP TWO
    Make sure to stir in the cumin, chili powder and
    cayenne pepper.

  • STEP THREE
    Cook the mixture on high for 4-6 hours or longer for
    more flavor.

  • STEP FOUR
    Around the 4 hour mark, remove the chicken from the
    crockpot and shred with two forks. Stir chicken back
    in.

  • STEP FIVE
    Once you have gotten to the last 30 minutes of your
    slow cook, add in the cheeses and your cilantro
    (reserving some to top individual bowls, if desired).
    Stir to melt. If soup isn’t as thick as desired, you can
    add strips of flour tortillas. They will dissolve into the
    soup to thicken the broth.

  • STEP SIX
    Top with remaining cilantro and serve with tortilla
    chips!

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