1 small green or red bell pepper, diced (I use assorted colors)
3 cloves garlic, minced
coarse salt and fresh black pepper
1 can Rotel
4 cups chicken broth
1 Kilo boneless chicken breasts
2 cups corn
1 can black beans, drained
1 Tbsp. chili powder
1 tsp. cumin
1/2 tsp. Mexican oregano
1 cup shredded Cheddar cheese
1 cup sour cream
1. In medium skillet, heat oil on medium heat. Add onions and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
2. In the crockpot, add Rotel, chicken broth, chicken, corn, beans, chili powder, oregano and salt/pepper. Mix in the cooked onions and garlic.
3. Cook on high 3-4 hours or low 5-6 hours. Remove the chicken breasts to a cutting board. Stir cheese, sour cream, and bell peppers into the soup. Shred the chicken, or cut into bite-sized pieces and add back to the soup. Taste and season as needed. Cook one more hour on low heat.
4. Serve garnished with additional cheese, sour cream, tortilla chips and avocado.
I have made it without adding cheese and sour cream into the soup and it is much healthier, and still delicious!
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