![]() Once the soup is simmering, add the enchilada sauce, and cubed melting cheese. Once the chicken is cooked through, remove the chicken, shred and add back to the soup mixture. Close the instant pot lid and seal the pressure valve. Cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. This recipe requires a few minutes of prep before you add everything to your slow cooker.įirst, mix together the butter, flour, chicken broth, milk and enchilada sauce on the stove to create the creamy enchilada sauce. boneless, skinless chicken breasts 2 (15 oz.) cans diced tomatoes 1 (4oz.) can chopped green chilies 1 (10 oz.) can enchilada sauce 1 (15. Shredded cheddar or Mexican cheese blend.Serve the soup with some of your favorite enchilada toppings. Enchilada sauce: You can use store bought or homemade enchilada sauce.Broth: You can substitute vegetable broth for chicken broth, but it may alter the flavor slightly. Ingredients 1 pound boneless skinless chicken breasts, cubed 1 (15 ounce) can no salt added black beans, rinsed and drained 2 (14.5 ounce) cans fire-roasted.Chicken: You can use boneless chicken thighs instead of breasts, if desired.You can use 1 tablespoon of cornstarch or arrowroot powder instead of the 2 tablespoons of flour to make it gluten free. Arrowroot powder or corn starch works too. Flour: You can use another type of thickening agent, if desired.Stir in 6 ounces of the shredded cheese, cream cheese, and salsa verde. Whisk together the half & half and cornstarch and add to the crockpot. Soup was delicious and I will add to my regular menu as a favorite.5 Slow Cooker Chicken Enchilada Soup Ingredient Notes Add the chicken, coat well, cover, and cook on high 4-5 hours or low 7-8. Lastly I used a lot more chicken broth than called for as my soup was very thick. I found where it said to add the rest later in the recipe. Someone previously commented about the milk. Warm 80 degree weather one day, then chilly 50 degree weather the next day. Winter weather around here has been crazy. It is a delicious recipe to make in under 20 minutes and is perfect for cold nights. And I always use more yellow onion and green pepper than called for. This Easy Chicken Enchilada Soup is loaded with veggies, meat, and pasta. I sautéed yellow onion and diced green pepper in a little butter ahead of time. Step 2: Add the frozen corn, drained black beans and fresh garlic to the soup pot. Also instead of 2 cans of Rotel I chose an equal amount of crushed tomatoes in place of the 2nd can of Rotel - and used extra. Mix well and cook for 3-4 minutes to let the flavors meld together. Once done I let the chicken rest for 10 minutes before shredding. Step Two: Next, add the oregano and cumin and saut for another minute. Saut for a few minutes until the onion becomes translucent. Once your pot is hot, add the olive oil, onion, green pepper, and garlic. I boiled my chicken breasts in chicken broth ahead of time and used 1 lb+ per recipe - so mine was about 2.4 lbs. In large crockpot, add chicken, enchilada sauce, green chiles, tomatoes, chili powder, ground cumin, paprika, garlic powder, kosher salt, onion powder, black pepper and chicken broth. Step One: First, start by heating a large heavy bottomed pot or dutch oven over medium-high heat. I only used 1 packet for a double recipe. Because of comments about being bland I added a packet of McCormick White Chicken Chili seasoning. I made this in a regular large pot on the stove and doubled the recipe w some modifications.
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