This a fantastic and comforting soup for a chilly winter night. I wanted to try making an enchilada soup, but have been getting home a little later these past few weeks. In comes the trusty crockpot! This soup turned out amazing. Ron told me that he absolutely loved it and it needs to be on rotation with a few of our regulars. I love that it is a set it, and forget it soup- perfect for a weeknight. Enjoy!
3 boneless skinless chicken thighs
1/2 onion, chopped
1 green pepper, chopped
1 can medium enchilada sauce
1 can diced tomatoes
1 can black beans, drained
1/4 up frozen corn
1 can diced green chilies, drained
1/2 cup chicken stock
1/3 cup cheddar cheese, grated
1/3 cup pepper jack cheese, grated
1 tsp salt
1 tsp black pepper
1/2 tsp cumin
Corn tortillas, cut into strips
Add all ingredients besides cheese and garnish to the crockpot. Set crockpot to low and cook for 6 hours. Remove chicken and shred*. Return chicken to crockpot and cook on low for an additional 2 hours. Stir in the cheese and serve. Top with corn tortillas, cilantro and sour cream.
*If you aren't home at the six hour mark the chicken can be shredded at the end before you add the cheese.
Labels: beans, chicken, crockpot, mexican, original recipe, soup