Chicken Enchilada Slow Cooker Soup

[smg 471]

So I adapted a couple of recipes to come up with this, but you can adjust however you want based on your stage/needs and of course, taste! This is great to make in a large batch and freeze some for ready-to-go meals on busy weeknights. However, if you have 2 teenage boys at home like I do, having anything leftover might be difficult

My wife thought that this was one of the best Soups she's had, and she's not typically a Soup lover so I took that as genuine!

I did make the taco seasoning homemade, as well as the enchilada sauce, but feel free to sub store-bought if you don't want to make them or don't have the time.

** NOTE - The picture shows corn in the soup, but I don't usually add corn (except for the kids as they love it) and you can or cannot depending on your taste and where you're at post-op. (The recipe does not have corn in it so if you want to add, I would add about half can, drained)

SOUP INGREDIENTS

2-3 boneless, skinless chicken breasts (about 1.5 pounds)

2 cups low-sodium chicken stock

1 1/2 cups red enchilada sauce (RECIPE BELOW)

2 14oz cans black Beans, drained and rinsed (if you want a mixture, add 1 can black beans and 1 can pinto beans)

1 14oz can fire roasted diced tomatoes with juice

1 4oz can diced green chiles

1 Jalapeno, diced, seeds and ribs removed (optional)

3 cloves of garlic, minced (you can use 2 if 3 is too strong - we love garlic)

1 medium onion, diced

1/2 teaspoon ground cumin

1/2 teaspoon ancho chili powder

Salt & Pepper to taste

Garnish with chopped shallots, green onions, cilantro or sliced avocado

DIRECTIONS

Add chicken to the bottom of your slow cooker.

Add other ingredients (except garnish) and stir to combine

Cook on low heat for 7-8 hours

Shred chicken with 2 forks, stir, garnish and serve hot

You can refrigerate or freeze the soup for quick leftover meals (if there's any left!)

ENCHILADA SAUCE INGREDIENTS

1 28oz can of whole peeled tomatoes (plus one empty can of water)

3 tbsp Ancho chili powder (regular chili powder works fine)

3 tbsp taco seasoning (salt free/sugar free recipe below)

1/2 white onion, roughly chopped (it's going in the blender)

3 cloves of garlic

2 jalapenos (seeds and ribs removed) - (add more or less to your taste)

1/2 tsp cumin

1 chipotle pepper with seeds removed and 1 tbsp of adobo sauce from the can (OPTIONAL)

1/2 tsp salt

1/4 tsp black pepper

DIRECTIONS

Add all ingredients to a high quality blender and blend until smooth

SALT FREE/SUGAR FREE TACO SEASONING INGREDIENTS (big batch to save for future uses)

8 tbsp ancho chili powder (regular chili powder works fine)

1 tbsp chipotle chili powder (optional)

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp paprika

1 tbsp dried oregano

4 tbsp ground cumin

1 1/2 tsp cayenne pepper (more or less to taste)

1-2 tbsp black pepper (more or less taste)

DIRECTIONS

Add all ingredients to bowl. Mix well and store in air-tight container. I use old seasoning jars for this and make labels for them.

You can make more/less of this but this amount will last you some time.

[KristenLe 5,980]

Sounds and looks delicious! Thank you for sharing!

[Daisee68 2,493]

This sounds wonderful!

[Elle09 157]

Sounds good!

Sent from my iPad using the BariatricPal App

[Dub 10,070]

I'm gonna make this sometime next week.

Must be done.

Thanks again for the recipe.

[Inner Surfer Girl 12,015]

This looks really good.

[melmccraney 1]

I've made this many times before. It's a hot in my house!!

Sent from my LGLS990 using the BariatricPal App

[Annek2014 58]

I love food like thid.