Chicken Enchilada Soup In the Crockpot

10/28/2017 | Sallie's Kitchen Corner | , ,

Ingredients

1 lb chicken breasts

1 onion, chopped

2 cloves garlic, minced

1 red or green bell pepper, chopped

1 can black beans, drained (or kidney or pinto)

1 can hominy, drained (or corn)

1 small can mild chilies – or hot jalapenos for the brave

1 can diced tomatoes, undrained (Fire roasted would have been nice!)

30 oz Enchilada sauce, canned jarred or homemade

1 tsp cumin

Optional: small pinch of dark bittersweet chocolate

Water if necessary to make sure chicken is covered in crockpot (I added ¼ cup)

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Directions:

Add all ingredients to crockpot and stir. Cook on high for 5 hours or low about 8 hours.

Remove chicken, shred or chop into bite-sized pieces and return to pot.

Optional for serving: Cheese, chips, sour cream, green onions, lime, cilantro, avocado, sliced radish – the sky is the limit!