Slow Cooker Cheesy Chicken Enchilada Soup
Ingredients
Soup:
1 1/2 lb boneless chicken breast, **See notes
1 C yellow onion, chopped
1 C green bell pepper, chopped
1 Hungarian wax pepper, seeds removed and chopped
3 cloves garlic, minced
15 oz whole kernel corn, drained
14 oz Petite diced tomatoes
2: 15oz black beans, drained and rinsed well
2 1/2 C chicken broth
2 Tb all purpose flour
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp ground black pepper
2 1/2 tsp salt
1/2 tsp cayenne pepper
1 1/2 Tb chili powder
1 C heavy cream
8 oz Colby Jack cheese
Toppings:
Limes
Cheese
Green onions
Tortillas
Cilantro
Avocado
Directions
To the bowl of a 5-6 quart slow cooker, add uncooked chicken breasts, prepared vegetables and beans. In a measuring cup, stir together flour, seasonings and chicken broth, then add to slow cooker. If using prepared enchilada sauce, reduce chicken broth by 1 cup, eliminate flour and spices. Add sauce to slow cooker along with other ingredients. Cover and cook on high for 4 hours or on low for 8 hours.
When initial cook time is up, carefully remove chicken. Shred with forks, set aside. Carefully taste broth and adjust seasonings as desired. Add freshly shredded cheese to the slow cooker. Stir to combine. Gently stir in heavy cream.
Return chicken to the slow cooker. Cover and continue cooking for an additional 30 minutes.
Serve warm with optional toppings.
