Chicken Enchilada Soup

What you’ll need: 

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 2 cups good-quality chicken stock**
  • 1 1/4 cup (or 1 10-ounce can) red enchilada sauce
  • 2 (14-ounce) cans black beans, rinsed and drained**
  • 1 (14-ounce) can fire-roasted diced tomatoes, with juice
  • 1 (15-ounce) can whole-kernel corn, drained
  • 1 (4-ounce) can diced green chiles
  • 2 cloves garlic, minced
  • 1 white onion, peeled and diced
  • 1 teaspoon ground cumin

    optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

Instructions: 

In a large soup pot cook onion and garlic till soft. Add remaining ingredients. Bring to a simmer and cook till chicken is cooked through (about 20-30 mins). Remove and shred chicken. Return shredded chicken to soup. Serve hot with garnishes!

For a Slow Cooker:

Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken. Serve!

**NOTE: You may need a cup of additional water at the end if to thick or salty.
**NOTE:  Kidney and pinto work well too

TIP: You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s