Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup are for those days you just want to put your feet up when you get home and have time to enjoy life, a meal and relax with friends and family. A versatile dish you can serve as is, with tortilla chips, rice, pasta or baked potatoes. Serve with grated cheese, sour cream and chopped coriander if you wish.

Serves 6

Ingredients:

Enchilada Sauce:

oil such as sunflower oil.

1 medium onion, diced

1 large jalapeño, seeded and finely chopped

3 cloves garlic, minced

2 tbsp chilli powder

1 tbsp ground cumin

1 tbsp sugar

2 medium tomatoes, coarsely chopped

1 (15-ounce) can crushed tomatoes

500 ml chicken stock

Salt and Pepper for seasoning

Soup:

1 (15-ounce) can corn, drained

1 (15-ounce) can black beans, rinsed and drained

2 to 3 lbs boneless, skinless chicken thighs

Heavy cream or coconut cream (optional)

Cayenne pepper (optional)

Method:

Heat a saucepan or large frying pan over medium heat. Add the oil, onions and jalapeno and stir for 5 - 10 minutes until soft. Add the garlic, chilli, cumin and sugar and stir for a further minute until fragrant. Add the tomatoes, crushed tomatoes, and stock. Season as required. Bring to a gentle boil and transfer into the slow cooker.

Into the slow cooker, add the corn, beans and chicken. Cook for 6 to 7 hours on a low setting, or 4 hours on a high setting. The chicken should be cooked through at this point.

Shred the chicken into bite-sized pieces with 2 forks.

Stir in a splash of heavy cream or coconut cream if desired.

Taste again and season with salt, pepper, and cayenne pepper as desired.

Additional Notes:

Serve this with a warm roll. Alternatively, serve with tortilla chips, rice, pasta or baked potatoes.

Freezing Notes:

Keep in a covered container in the refrigerator for up to 4 days.

Store in the freezer in a labelled and dated freezer container or bag for up to 2 months.

Equipment Used:

Saucepan or large frying pan

Slow Cooker

Spoon

Knife

Chopping board

Hand blender.

Recipe courtesy of Save Money, Freeze Food.