Slow Cooker Chicken Enchilada Soup Recipe | Episode 138

Slow Cooker Chicken Enchilada Soup Recipe | Episode 138

Slow Cooker Chicken Enchilada Soup Recipe | Slow Cooker Soup Recipe

It’s the season for slow cooker recipes! I wanted to share with you a healthy alternative to chicken enchiladas. Slow cooker chicken enchilada soup! This soup is packed with amazing flavor and is perfect for that night you just don’t feel up to making dinner. Just throw it all in the slow cooker and come home to the amazing aromas filling the air! I love to top this with sour cream and cheese. If you are trying to keep it healthy, use low fat greek yogurt instead of sour cream! I know you will love this recipe!

Thank you so much for watching!

xoxo, Court.

KEEP AN EYE ON ME:

• INSTAGRAM: @MRSBUDZYN
• SNAPCHAT: CBUDZYN5
• FACEBOOOK: https://ift.tt/eFDLqJZ
• GOOGLE+: https://goo.gl/h1bWyR
• CHANNELS.CC: https://ift.tt/FntMPsA
——————————————————————–

Slow Cooker Chicken Enchilada Soup
Courtney Budzyn

| Ingredients |

2 Boneless Skinless Chicken Breasts
2 1/4 Cups Chicken Stock
2 Cups Enchilada Sauce
14 Ounce Can Black Beans, Drained and Rinsed
14 Ounce Can Pinto Beans, Drained and Rinsed
2 Cups Crushed Tomatoes
10 Ounces Frozen Corn
2 Green Bell Peppers, Diced
1/4 Cup Roasted Marinated Red Bell Peppers, Diced
1 Large Onion, Diced
1 Tablespoon Ground Cumin
2 Teaspoons Chili Powder
2 Teaspoons Dried Thyme
1 Teaspoon Garlic Powder
Salt and Pepper to Taste

| Instructions |

Season chicken breasts with salt and pepper on both sides.

Add all ingredients to a large slow cooker and stir to combine.

Cook on high for 4-5 hours or low for 7-8 hours. Cooking time greatly depends on how hot your slow cooker runs!

Once done, remove chicken and shred it with two forks. Place shredded chicken back into the slow cooker, stir and taste for seasoning.

Top with cheese and sour cream if preferred and enjoy!