{Chicken Enchilada Soup} Crockpot

This soup was amazing! Lots and lots of flavor. Heres to another easy and yummy crockpot meal 🙂

3 cups chicken stock
4 chicken breasts
2 cloves garlic, minced
1 teaspoons ground cumin
2 teaspoons chili powder
1/4 teaspoon cayenne pepper, optional
Salt and pepper, to taste
1 (14.5 oz.) can diced tomatoes
1 (10 oz.) cans diced tomatoes with green chilis
1 (4 oz.) can diced green chilis
1 (15 oz.) can black beans, rinsed and drained
1 (6 oz.) can tomato paste
2 large flour tortillas, cut into thin, 2-inch long strips
1 cup shredded pepperjack or Monterry jack cheese
1/2 cup sour cream
1/2 cup chopped fresh cilantro

In a slow cooker, combine everything except the tortilla strips, shredded cheese, sour cream, and cilantro.  Cover and cook on low for about 4 hours.  Stir in tortilla strips.  Cook for an additional 2 hours on low, or until tortilla strips have dissolved into the soup and thickened it.  Just before serving, top with cheese, sour cream and cilantro.  

Adapted from: Lets Dish

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