Slow Cooker Chicken Enchilada Soup

Name: Slow Cooker Chicken Enchilada Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Mexican
Ingredients: 2 kilograms mild green enchilada sauce; 2 Tbsps extra virgin olive oil; 1 bunch fresh cilantro leaves for topping; 3 Tbsps minced garlic; 3 Tbsps ground cumin; 1 large onion, finely chopped; 907 grams reduced sodium chicken broth; 946 milliliters cooked spanish rice (I used 2 packages of Knorr Fiesta Rice); 567 grams Mild Rotel diced tomatoes with peppers; 1 rotisserie chicken, about 4 cups shredded (no skin); 473 milliliters shredded cheddar cheese for topping; 227 grams sour cream; 1 bag tortilla chips for topping

Slow Cooker Chicken Enchilad It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up ground cumin, extra virgin olive oil, cheddar cheese, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat oil in large skillet or pot over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Pot

Add onions and cook, stirring for 5 minutes until softened. Stir in garlic and cook for an additional minute.

Ingredients you will need

Garlic

Onion

Transfer to a large 5 quart minimum crock pot with setting on low.

Equipment you will use

Slow Cooker

Add shredded chicken to crock pot along with chicken broth, enchilada sauce, tomatoes, rice, cumin and sour cream. Stir and let cook on low for 4-6 hours

Ingredients you will need

Shredded Chicken

Enchilada Sauce

Chicken Broth

Sour Cream

Tomato

Cumin

Rice

Equipment you will use

Slow Cooker

Equipment

Frying Pan

Pot

Slow Cooker

Ingredients

Servings:

2kilograms

mild green enchilada sauce 2Tbsps

extra virgin olive oil 1bunch

fresh cilantro leaves for topping 3Tbsps

minced garlic 3Tbsps

ground cumin 1large

onion, finely chopped 907grams

reduced sodium chicken broth 946milliliters

cooked spanish rice (I used 2 packages of Knorr Fiesta Rice)567grams

Mild Rotel diced tomatoes with peppers 1

rotisserie chicken, about 4 cups shredded (no skin)473milliliters

shredded cheddar cheese for topping 227grams

sour cream 1bag

tortilla chips for topping

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Archery Summit Willamette Valley Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 40 dollars per bottle.