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Chicken Enchilada Soup
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A picture of Chicken Enchilada Soup.

Chicken Enchilada Soup

Kristie Heald
Kristie Heald @cook_3516637

Chicken Enchilada Soup

Kristie Heald
Kristie Heald @cook_3516637
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Ingredients

  • 1 lbChicken Breast
  • 1/2 tspCumin
  • 1 tspChili Powder
  • 1 tspGarlic Powder
  • 1/2 tspSalt
  • 1Onion, diced
  • 1Green Pepper, diced
  • 1Red Pepper, diced
  • 3 cloveGarlic, minced
  • 10 ozCan Tomatoes w/ Green Chilies (Rotel)
  • 214 oz can Black Beans, rinsed and drained
  • 114 oz. can Red Enchilada Sauce
  • 6 cupChicken Broth
  • 1 tbspTomato Paste
  • 1/4 cupCorn Meal
  • 1/2 cupShredded Cheddar Cheese
  • 1Toppings: chopped tortilla strips, cilantro, onions, avocado, chopped jalapeño, cheese, light sour cream
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Steps

  1. 1

    Add chicken breast, cumin, chili powder, garlic powder, garlic cloves, salt, onion, peppers, tomatoes w/ green chilies, enchilada sauce, chicken broth, and tomato paste to the slow cooker.

  2. 2

    Cook on low for 4 hours. Remove the chicken and shred w/ 2 forks. Return to soup and add the beans.

  3. 3

    Mix the corn meal w/ 1:4 - 1/2 cup of water (more if needed) until smooth. Add to the soup and let cook for 30 more minutes. Top w/ 2 tbsp cheese. You can also stir it in depending on your preference.

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Kristie Heald
Kristie Heald @cook_3516637
on October 18, 2013 02:22

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Keywords

Enchilada Soup Chilies Jalapeño Onion Chicken Breast Cilantro Pepper Avocado Green Pepper Tomato Chicken Cornmeal Tortilla Black Bean Garlic Cheddar

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