Slow-Cooker Chicken Enchilada Soup

Name: Slow-Cooker Chicken Enchilada Soup
Prep time: 8 h 10 min
Cook time: 8 h 10 min
Total time: 8 h 10 min
Yield: 12
Cuisine: Mexican
Ingredients: 0 teaspoons black pepper; 113 grams can chopped green chili peppers; 425 grams can whole peeled tomatoes; 237 milliliters KRAFT Mexican Style Finely Shredded Four Cheese; 473 milliliters chicken broth; 1 teaspoon chili powder; 454 grams chicken, cooked; 7 corn tortillas; 1 teaspoon cumin; 0 teaspoons dried basil leaves; 1 Tbsp chopped fresh cilantro; 283 grams pkg. frozen corn; 1 teaspoon garlic powder; 12 servings olive oil; 283 grams can enchilada sauce (mild red sauce); 1 teaspoon salt; 473 milliliters water

You can never have too many main course recipes, so give Slow-Cooker Chicken Enchilada Soup a try. One serving contains 291 calories, 12g of protein, and 20g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. It will be a hit at your Autumn event. Head to the store and pick up cumin, chicken, canned tomatoes, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 8 hours and 10 minutes.

Instructions

PLACE all of the ingredients (besides the corn tortillas, olive oil, and cheese) into the slow cooker.

Ingredients you will need

Corn Tortilla

Olive Oil

Cheese

Equipment you will use

Slow Cooker

COOK on low for 6-8 hours.

AFTER the 6-8 hours take a potato masher and mash up the tomatoes. This should also shred the chicken, but if you would like the pieces smaller you can shred the chicken inside the crock pot.

Ingredients you will need

Tomato

Whole Chicken

Potato

Equipment you will use

Potato Masher

Slow Cooker

PREHEAT the oven to 350F. Rub olive oil on both sides of the corn tortillas (add salt if desired) and cut into thin strips.

Ingredients you will need

Corn Tortilla

Olive Oil

Salt

Dry Seasoning Rub

Equipment you will use

Oven

Place on a baking sheet for about 10 minutes.

Equipment you will use

Baking Sheet

Equipment

Ingredients

Servings:

0teaspoons

black pepper 113grams

can chopped green chili peppers 425grams

can whole peeled tomatoes 237milliliters

KRAFT Mexican Style Finely Shredded Four Cheese 473milliliters

chicken broth 1teaspoon

chili powder 454grams

chicken, cooked 7

corn tortillas 1teaspoon

cumin 0teaspoons

dried basil leaves 1Tbsp

chopped fresh cilantro 283grams

pkg. frozen corn 1teaspoon

garlic powder 12servings

olive oil 283grams

can enchilada sauce (mild red sauce)1teaspoon

salt 473milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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 Francis Ford Coppolan Oregon Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 21 dollars per bottle.