One of the easiest and most delicious things I make.
Eta: recipe to be posted shortly.
wsox74
Here’s my recipe:
INGREDIENTS
– 2 large (or 3 small or medium) chicken breasts (frozen is ok) – 1 (15 ounce) can petite diced tomatoes (do not drain) – 1 (19 ounce) can enchilada sauce (Old El Paso mild is my favorite) – 1 medium onion, chopped – 1 (4 ounce) can chopped green chile peppers – 2+ cloves garlic, minced – 4 fresh jalapeños, minced (or 4 tablespoons of jarred minced jalapeños) – 5 cups water – 6 teaspoons (or cubes) chicken bouillon – 1.5 teaspoons cumin – 2 teaspoons chili powder – 1/2 teaspoon salt (add more to taste) – 1/2 teaspoon black pepper – 1 (14 ounce) can corn (drained)
DIRECTIONS
Place all ingredients, including frozen or thawed chicken breasts, in a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. (8 hours on low is best.) About 3/4 of the way into the cooking time, remove chicken and shred. Meanwhile, allow remaining soup to cool for a bit. Use an immersion blender to very slightly blend and thicken soup. (Some chunks of vegetables, etc., should still be visible.) Add back chicken and continue to cook for the remainder of the designated time.
Garnish with tortilla strips, avocado, sour cream, fresh cilantro, shredded cheese, fresh lime juice, etc. If nothing else, at least add a healthy squeeze of lime to each bowl.
3dalefan
Looks great. I can’t wait to get the recipe and try it for myself!!!
3 Comments
One of the easiest and most delicious things I make.
Eta: recipe to be posted shortly.
Here’s my recipe:
INGREDIENTS
– 2 large (or 3 small or medium) chicken breasts (frozen is ok)
– 1 (15 ounce) can petite diced tomatoes (do not drain)
– 1 (19 ounce) can enchilada sauce (Old El Paso mild is my favorite)
– 1 medium onion, chopped
– 1 (4 ounce) can chopped green chile peppers
– 2+ cloves garlic, minced
– 4 fresh jalapeños, minced (or 4 tablespoons of jarred minced jalapeños)
– 5 cups water
– 6 teaspoons (or cubes) chicken bouillon
– 1.5 teaspoons cumin
– 2 teaspoons chili powder
– 1/2 teaspoon salt (add more to taste)
– 1/2 teaspoon black pepper
– 1 (14 ounce) can corn (drained)
DIRECTIONS
Place all ingredients, including frozen or thawed chicken breasts, in a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. (8 hours on low is best.) About 3/4 of the way into the cooking time, remove chicken and shred. Meanwhile, allow remaining soup to cool for a bit. Use an immersion blender to very slightly blend and thicken soup. (Some chunks of vegetables, etc., should still be visible.) Add back chicken and continue to cook for the remainder of the designated time.
Garnish with tortilla strips, avocado, sour cream, fresh cilantro, shredded cheese, fresh lime juice, etc. If nothing else, at least add a healthy squeeze of lime to each bowl.
Looks great. I can’t wait to get the recipe and try it for myself!!!