Slow Cooker Chicken Enchilada Soup

Not quite a tortilla soup, not quite a taco soup, this comes together fast and gets better overnight. Stores like a dream and has fabulous flavor. Serve with sour cream and cheese on top, with either tortilla chips or cornbread on the side. Or if you’re feeling fancy, you could make some paninis with pepper Jack cheese, roasted red peppers, avocados, tomatoes and mushrooms. Very tasty!

Step: 1

Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion,

Step: 2

, and jalapeno pepper together in a slow cooker. Add whole chicken breasts.

Step: 3

Cook on Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. Remove chicken and shred using 2 forks; stir back into the slow cooker. Continue cooking, 1 to 2 hours more.

Step: 4

Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes.

Per Serving: 267 calories; protein 20.6g; carbohydrates 37.4g; fat 2.7g; cholesterol 31.7mg; sodium 1594.8mg.

The word “stew” can process to 2 time a food and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it makes have a few piece of differences. The meat is chopped into few of pieces instead of being cooked whole , and the water based material all of it covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.