Directions
- 1Add two to three skinless chicken breasts to your crock pot.
- 2Add one chopped onion.
- 3Season with garlic powder, smoked paprika, chili powder, and a little ground cumin.
- 4Add some minced garlic.
- 5Add two cans of fire roasted tomatoes.
- 6Add a can of fire roasted corn, drained.
- 7Add a can of black beans, drained.
- 8Add a can of Hatch green chiles.
- 9Add one and a quarter cups of red enchilada sauce.
- 10Add four cups of chicken stock or broth.
- 11Cover and cook on high for four hours or low for six hours.
- 12Near the end of cook time, shred the chicken breasts.
- 13Blend the soup with an immersion blender until smooth. (Optional)
- 14Add the shredded chicken back into the soup and stir.
Ingredients
- 2 skinless chicken breasts
- 1 onion
- 1 spoon minced garlic
- 2 cans fire roasted tomatoes
- 1 can fire roasted corn
- 1 can black beans
- 1 can Hatch green chiles
- 1.25 cups red enchilada sauce
- 4 cups chicken stock or broth
- 1 garlic powder
- 1 smoked paprika
- 1 chili powder
- 1 ground cumin
Equipment
slow cookerimmersion blender
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