Slow Cooker Chicken Enchilada Soup

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SLOW COOKER CHICKEN ENCHILADA SOUP



COOK TIME iii hours
TOTAL TIME iii hours
Serves: close vi servings

INGREDIENTS

  • 2 large chicken breasts, raw together with thawed
  • 1 10oz tin crimson enchilada sauce
  • 1 14oz tin dark beans, rinsed together with drained
  • 1 14oz tin corn, drained
  • 1 4-7oz tin diced greenish chiles
  • 1 14oz tin diced tomatoes, amongst juice*
  • 1 14oz tin chicken broth
  • 1 TBS minced garlic
  • 1 tsp salt
  • Optional Toppings:
  • chopped cilantro
  • tortilla strips
  • sour cream
  • shredded cheese
  • avocado


INSTRUCTIONS

  1. Add all the ingredients to the tiresome cooker together with stir to combine.
  2. Cook on high for 3-4 hours, or on depression for 5-6 hours (or until chicken is cooked through)
  3. Use 2 forks to shred chicken.
  4. Serve hot amongst toppings, if desired.


NOTES
*I similar using burn downwardly roasted tomatoes, or diced tomatoes amongst greenish chiles (like rotel) for a niggling to a greater extent than flavor


source:http://lmld.org
ikl
Slow Cooker Chicken Enchilada Soup Rating: 4.5 Diposkan Oleh: First House
 

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