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Slow Cooker Chicken Enchilada Soup

Name: Slow Cooker Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 can black beans, drained and rinsed; 1 can pinto beans, drained and rinsed; 1 tsp cumin; 1/2 cup Masa Harina; 1/2 cup Zesty Italian Dressing; 1/4 cup extra virgin olive oil; 2 cans chicken broth; 2 cans tomato sauce; 2 cups frozen corn; 2 cups milk; 2 Tbsp chili powder; 2 tsp garlic powder; 2 tsp onion powder; 2/3 cup chunky salsa ); 2/3 cup shredded Cheddar Cheese; 2/3 cup shredded Monterrey Jack Cheese; 3 large chicken breast halves; Additional shredded Cheddar and Monterrey Jack Cheese; Chopped cilantro; Chopped green onions; Diced avocados; Salt and Pepper; Sour Cream; Tortilla Chips or strips

Category
Soup
Cusine
Tex-Mex

What do you need?

How to make?

Ingredients

3 large chicken breast halves

2 cans chicken broth

2 cans tomato sauce

2/3 cup chunky salsa

1/2 cup Zesty Italian Dressing

2 Tbsp chili powder

1 tsp cumin

2 tsp onion powder

2 tsp garlic powder

1/4 cup extra virgin olive oil

1/2 cup Masa Harina

2 cups milk

2 cups frozen corn

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

2/3 cup shredded Cheddar Cheese

2/3 cup shredded Monterrey Jack Cheese

Salt and Pepper

Additional shredded Cheddar and Monterrey Jack Cheese

Diced avocados

Sour Cream

Chopped cilantro

Chopped green onions

Tortilla Chips or strips

Directions

Place chicken in a slow cooker. Pour chicken broth, tomato sauce, salsa and Zesty Italian Dressing over chicken. Sprinkle in chili powder, cumin, onion powder and garlic powder. Cover with lid and cook on low heat for 6 hours. Once cooked, remove chicken from slow cooker and set aside. Prepare a roux in a saucepan by heating olive oil over medium heat then stirring in Masa Harina , slowly pour in milk. Cook, stirring constantly, until mixture is very thick and it reaches a gentle boil . Pour mixture into slow cooker and whisk until smooth. Add in corn, Black Beans, Pinto Beans, Cheddar Cheese and Monterrey Jack Cheese. Shred chicken and stir into soup. Season soup with salt and pepper to taste . Allow to cook about 10 minutes until all ingredients are heated through. Serve warm garnished with additional shredded cheese, diced avocados, sour cream, cilantro, green onions and tortilla chips.