Chicken Enchilada Soup
Chicken Enchilada Soup | A wonderful Mexican recipe
Ingredients
- 4 cups chicken broth
- 15 ounces cans black beans drained
- 10 ounces cans green chili diced tomatoes
- 350 ml pale ale
- 10 ounces shelled corn package
- 18 ounces package red enchilada sauce (brand of your choice)
- 1 pc. Onion diced
- 1 pc. Taco Package of 1 (1.25 oz)
- 1 pc. jalapeno pepper seeded and diced
- 1 pound meaty chicken breast
- 1 pc. bunch coriander chopped
Instructions
- Combine chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper in a slow cooker. Add the whole chicken breasts.
- Simmer until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees Fahrenheit (74 degrees Celsius), 3 to 4 hours. Remove chicken and prick using 2 forks; stir into slow cooker. Continue cooking for 1 more hour.
- Stir cilantro into slow cooker. Simmer over low heat until flavors combine, about 15 minutes.
- Serve with chiles or jalapeños, avocado and chopped onion on top, accompanying with tortillas or snack of your choice.
Notes
It's not exactly tortilla soup, but it tastes fabulous. It can be served with sour cream and cheese on top, with tortillas or cornbread on the side. Or if you feel like it, you can make paninis with pepper jack cheese, roasted red peppers, avocados, tomatoes and mushrooms. Very tasty!
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