Friends will attest to my love of mexican food. I worked at a mexican restaurant all through high school and then i would continue to make my favorite recipes through college and beyond. This week i thought that i would share a super easy recipe for Chicken Enchilada Soup that i made in the crock pot.
Chicken Enchilada Soup
Heat oil in skillet over medium heat. Saute onion and garlic until soft (3-4 minutes). Add chicken broth, tomato sauce, and chile in adobo sauce and bring to a boil. A little secret to the chile... pulse this in the food processor for a few times so that it will evenly disperse through your soup.
While this is cooking, add your beans, tomatoes, corn, and chicken breast (i use frozen ones) to the crock pot. Pour your broth mixture over these items and into the crock pot. Add cilantro, cumin, oregano to the mixture and stir it up a few times. Cover and put on low heat for 4-6 hours.
Bring the chicken breasts out of the mixture and shred with two forks. Add chicken back to the soup and you are ready to serve. Top the soup with your favorite toppings. cheese and tortilla chips/strips are what i had but this would also be great with sour cream and avocado as well.