Don't be fooled by all the ingredients - this is a super easy recipe and it's SO yummers! Just throw everything into the crock pot and let the aroma fill your home and entice your appetite. I like to top this soup with fresh squeezed lime juice, avocado, tortilla strips, and grated Jalapeno Jack cheese. I also grill up some cheddar quesadillas for the kids.
Ingredients
Soup
3 shredded, cooked chicken breasts
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 red bell pepper, seeded and sliced
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can pinto beans, drained
2 cloves garlic, minced
2 cups water
3 (14.5 ounce) cans chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
Toppings
Fresh Lime juice
Jalapeno Jack cheese, grated
Avocado
Directions
Place chicken, tomatoes, enchilada sauce, onion, bell pepper, green chiles, pinto beans and garlic into a slow cooker.
Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.
Stir in corn and cilantro.
Cover, and cook on LOW setting for 6 hours or on HIGH setting for 3 to 4 hours.
Top with lime juice, tortilla strips, grated cheese and avocado.
Serve with grilled quesadillas.
ENJOY!
Place chicken, tomatoes, enchilada sauce, onion, bell pepper, green chiles, pinto beans and garlic into a slow cooker.
Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.
Stir in corn and cilantro.
Cover, and cook on LOW setting for 6 hours or on HIGH setting for 3 to 4 hours.
Top with lime juice, tortilla strips, grated cheese and avocado.
Serve with grilled quesadillas.
ENJOY!
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