Crockpot meals are my favorite and this chicken enchilada soup is no exception!
Course
Main Dish, Soup
Cuisine
Mexican
Prep Time10minutes
Cook Time4hours
Total Time4hours10minutes
Servings4to 6
AuthorJanssen Bradshaw
Ingredients
6cupschicken or vegetable broth
1-2chicken breastsfrozen is fine
4ozcan diced green chilies
1/2oniondiced
3medium potatoespeeled and chopped into large chunks
1cupbutternut squashpeeled and diced
1sweet red pepperdiced (I left it out this time because I didn't have one)
3/4cupdried white beansrinsed (I used Great Northern)
2clovesgarlic
1tspsalt
1tspground cumin
1tbsptaco seasoning
1/2cupsour cream
Instructions
Put everything except the sour cream in the crockpot and let cook on high for 4-5 hours or low for 7-8 hours. Remove the chicken breast(s), and puree everything else with an immersion blender or with a regular blender. Shred the chicken and add it back in.
Stir in the sour cream, salt to taste, and let warm through for a few minutes if needed.
Serve with tomatoes, shredded cheese, green onions, diced avocado, or other toppings.