Creamy Chicken Enchilada Soup | Easy Crockpot Dump Dinner
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Chicken Enchilada Soup (Slow Cooker or Instant Pot)
Video taken from the channel: Skinnytaste
Slow Cooker Chicken Enchilada Soup Recipe | Episode 138
Video taken from the channel: What’s For Din’?
Chicken Enchilada Soup in the Slow Cooker
Video taken from the channel: Amandrew P
Crock-Pot Chicken Enchilada Soup | Delish
Video taken from the channel: Delish
EASY CROCKPOT CHICKEN ENCHILADA SOUP| CROCKPOT CHRONICLES
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Slow Cooker Chicken Enchilada Soup
Video taken from the channel: The Magical Slow Cooker
Ingredients 1 tablespoon canola oil 2 Anaheim or poblano peppers, finely chopped 1 medium onion, chopped 3 garlic cloves, minced 1 pound boneless skinless chicken breasts 1 carton (48 ounces) chicken broth 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained 1 can (10 ounces) enchilada sauce. Instructions. Add all ingredients to a large 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 Serve warm, with optional garnishes. You can also refrigerate in a sealed container for up to 5 days. How to Make Slow Cooker Chicken Enchilada Soup Add the onion, garlic, cumin, black beans, corn, diced tomatoes, enchilada sauce, and chicken broth to a slow cooker. Instructions In a 6-quart slow cooker, combine cream of chicken soup, Cheddar cheese soup, chicken broth, and enchilada sauce. Slow Cooker Directions: Heat oil in a saucepan over medium-low heat.
Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Slow Cooker Chicken Enchilada Soup Recipe: Add in all the soup ingredients except for the cream cheese and cheddar cheese. Mix really well and cook on low for 7-8 hours (High for 3-4 hours). In the last hour add in the cream cheese, cheddar cheese and stir well.
Toss the enchilada sauce into your crock pot (slow cooker) together with the onions, tomatoes, corn, beans, and chicken breasts. Season and stir it all together to combine. A warm bowl of chicken enchilada soup, made in the slow cooker, tastes like you’re eating an enchilada with a spoon. It’s packed with bold, spicy flavor and topped with cheese. Place the chicken in the slow cooker.
Sprinkle on the chili powder, cumin, and salt and pepper. Add the onion, bell pepper, tomatoes, chicken broth, tomato paste, chipotle, and black beans. Stir, place the lid on the slow cooker, and cook on high for 5 hours or. Slow cooker chicken enchilada soup.
I’m staring at the photos of this slow cooker chicken enchilada soup as I write this post and it’s a whopping 97 degrees outside on the 3rd day of October. Yes, OCTOBER. Pretty sure this is a really bad joke from Mother Nature.
Regardless of the temperature outside, it is always a good day to make soup.
List of related literature:
|from Damn Delicious: 100 Super Easy, Super Fast Recipes|
|from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life|
|from The Hashimoto’s Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet|
|from The Feed Zone Cookbook: Fast and Flavorful Food for Athletes|
|from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.|
|from The 30-Day Ketogenic Cleanse: Reset Your Metabolism with 160 Tasty Whole-Food Recipes & Meal Plans|
|from The Dinner Doctor|
|from Keto Comfort Foods|
|from Oaxaca Al Gusto: An Infinite Gastronomy|
|from What to Expect: Eating Well When You’re Expecting|