Crock Pot Chicken Enchilada Soup

This crock pot soup is chock full of flavor... healthy protein and fiber.... and very low fat... now how often can you find an easy recipe... oh?... did I mention how easy it is to make?... I didn't?... well, let me tell you... it takes minutes to prepare... in fact.. you don't even need to defrost the meat... that's right... it's best not to defrost the meat... it makes it all the more tender.

So ... after that epic run-on sentence... let's get down to business..

TIPS

No sautéing is necessary.. you don't need the additional fat.. and everything tastes spectacular when it's done.. so don't be tempted to do it.

As I mentioned earlier... you don't need to defrost the meat... plop it in frozen... it will slow cook all day to a very tender meat that is easily shredded with a fork.

I also added the corn frozen... it will cook just fine in the crock pot... didn't get mushy either.

As for the heat... I used Rotel Mild Diced Tomatoes and Green Chilies.. they have a bit of snap to them.. nothing to worry about.. they make a hotter variety if you prefer more heat.

If you can't find Rotel Tomatoes or you prefer to use Hunts or another brand.. other brands cans of tomatoes usually are 14.5 oz... just use 2 of them... it will be fine... the taste will be fine.. I wouldn't adjust any of the other ingredient quantities... it just probably will add another serving... which shouldn't be a problem.

Likewise... if you prefer using tomatoes that are "with garlic and onion".. or green pepper... still keep the ingredients the same.. it will just add to the flavor .. in a good way!

Use cayenne sparingly.. you can always add more... if you aren't a spicy food person.. leave it out or use the smallest amount.. let it cook and add more later if you want more heat.

I make my own enchilada sauce... it is very very easy and quick to do... I'd say no more than 10 minutes.. tops... and that is being generous.. and well worth it... but if you want, you can use a commercial enchilada sauce... to get my recipe.. click here.

I served this as a meal in itself or sometimes I serve it with some cheese quesadilas.. and ... the leftovers are great... just a quick re-heat.. and you have a great meal.

This recipe will serve 6-8 depending on if you are serving anything with it.

Recipe:  Crock Pot Chicken Enchilada Soup

All you need:

1 large onion, diced

3 garlic cloves, finely chopped

2 cans (10 oz.) Rotel Mild Diced Tomatoes and Green Chilies

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

Pinch of cayenne

2 cups enchilada sauce

2 - 3(about 1 pound) frozen boneless skinless chicken breasts

2 cans low sodium black beans, rinsed

1 cup frozen corn

2 cups chicken broth

Shredded cheddar cheese (garnish) optional

Chopped green onion (garnish) optional

All you need to do:

Place all ingredients (except shredded cheddar cheese and chopped green onion) in a crock pot.

Cook on LOW for 6-7 hours (it won't hurt it to cook a bit longer if you're at work) .... take the meat out and shred it.. put it back and continue cooking for 30 minutes - an hour before serving.

Serve in bowls and garnish with shredded cheddar cheese and chopped green onion.