Thursday, December 18, 2014

Crockpot Chicken Enchilada Soup

I recently stumbled upon the bare bones of this recipe and quickly tailored it to something we would enjoy. I love it because it's easy and the perfect meal for a chilly evening. David loves it because it fills him up with lots of different flavors. Next time you're looking for something to warm up a cold night try this yummy soup!

3 chicken breasts
2 yellow onions, diced
1 green bell pepper, sliced
3 tbsp garlic, minced
1 15-oz can of diced tomatoes
2 cups chicken stock
1 tbsp chili powder
1 tbsp cumin
1 tsp oregano
1 tsp paprika

Place chicken in crockpot.
Add onion, pepper and garlic.
Por tomatoes and chicken stock over the top.
Sprinkle with chili powder, cumin, oregano, and paprika.
Cover and cook for 8 hours on low.
Shred chicken before serving.
Top with avocado, cheese, and/or sour cream.

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