It’s pretty darn cold right?  Actually more that… it’s so frigid, I want to weep but then my tears would freeze.  I don’t even want to leave the house.  All I want is my sofa, sweatpants, the heat on high, soup and the return of Scandal.  There are many things I can do about this list of needs except the Scandal part; I will just have to wait for that one. 

The joy of working from home (which I was doing yesterday) is that you can sit on your sofa in your sweatpants and no-one cares because no-one can see you.  This thought led me to soup, more importantly a soup that could go into the slow cooker and sit there all day cooking and simmering slowly to cold weather perfection taste. 

I have a few Tortilla Soup recipes, which I have made in the past but never in the slow cooker.  I found this “good looking” and easy recipe on another blog site called Gimme some Oven – awesome recipes on this site. 

Slow Cooker Chicken Enchilada Soup
I think this is one of the best slow cooker soups I have ever made.
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Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr
Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr
Ingredients
  1. 4 boneless skinless chicken breasts
  2. 2 1/2 cups chicken stock
  3. 1 1/2 red enchilada sauce
  4. 2 (14-ounce) cans black beans, rinsed and drained
  5. 1 (14-ounce) can diced tomatoes, with juice
  6. 1 (15-ounce) can whole-kernel corn
  7. 1 (4-ounce) can diced green chiles
  8. 1 clove garlic, minced
  9. 1 white onion, peeled and diced
  10. 1 teaspoon ground cumin
  11. 1 teaspoon salt, or more/less to taste
Instructions
  1. Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
Notes
  1. Serve warm, with optional garnishes : chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips.
  2. You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.
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