Recipe: Slow Cooker Chicken Enchilada Soup

Last week I mentioned that I made (or at that point was making) some Chicken Enchilada Soup in the slow cooker.  Joan and I were hoping it would be good, like that from the Grumpy Troll.  Well it was darn close.  If the Grumpy Troll’s is a 10, than this would’ve been a 9.  I found the recipe on a website called “365 Days of Slow Cooking.”  As always I tinkered with their recipe a bit and this is what I’ve posted below.  (Ok, I’m now realizing I didn’t tinker that much at all really.  I just changed one ingredient and added another.  So this is basically just a reposting from “365 Days of Slow Cooking,” but whatever…)

The one thing that Joan and I thought this recipe needed was some smoky spiciness.  That would’ve made it a 10 for our personal tastes.  Next time we’ll be adding some chipotle pepper to the soup, or using it in place of the regular chili powder.  

Recipe:

2 lbs boneless, skinless chicken breasts or thighs --- (we used chicken breasts)

2 (14.5 oz) cans diced tomatoes

2 (4 oz) cans diced green chilies --- (easiest to find in the Hispanic section of the grocery store)

2 (8 oz) cans of tomato sauce

2 (14 oz) cans of black beans (drained)

1/3 cup diced white onion

1 cup chicken broth

1 Tbsp minced garlic

1 tsp cumin

1 tsp chili powder

1 cup enchilada sauce (mild, medium, or hot) --- (we used medium but will use hot next time)

1 cup frozen corn (cook according to package and drain)

8 oz reduced fat cream cheese

Grated / shredded cheddar cheese

Tortilla chips / tortilla chip strips

1) Add everything from the chicken through the enchilada sauce to the slow cooker.  Cook on low for 4-6 hours.  

2) After that time, remove the chicken and shred into pieces.  Place shredded chicken back into slow cooker. 

3) Prepare the frozen corn, drain, and add to the soup.

4) Next cut the cream cheese into pieces, add to soup, and stir.  The cream cheese will completely melt into soup after a few minutes and then is ready to serve. 

5) Serve in bowls, top with cheese and tortilla chips, and enjoy.