Slow Cooker Chicken Enchilada Soup
It might sound silly, but I miss grade-school sick days. I’d curl up on the couch to watch Nickelodeon, and my mom would fix my favorite meal: grilled cheese and Campbell’s tomato soup. Sure, I’d have to complete my homework eventually, but being sick when I was younger felt more like a day off…especially that one time I held the thermometer up to the light bulb to heat it above 98.6, and it worked. (Sorry, mom.)
Currently, I’m battling a wicked cold, which if you follow me on Snapchat (username wellplated), you’ve likely heard via my super stuffed-up, frog-like voice. Whenever I’m sick, the only foods that sound appealing to me are carbs in some form, usually breakfast cereal, and vanilla ice cream. I know, however, that those two along cannot give my body what it needs to fight away the illness.
Ingredients:
Directions:
for full instruction please see : www.wellplated.com
Currently, I’m battling a wicked cold, which if you follow me on Snapchat (username wellplated), you’ve likely heard via my super stuffed-up, frog-like voice. Whenever I’m sick, the only foods that sound appealing to me are carbs in some form, usually breakfast cereal, and vanilla ice cream. I know, however, that those two along cannot give my body what it needs to fight away the illness.
Ingredients:
- 1 1/4 pounds boneless, skinless chicken thighs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cloves garlic, minced
- 1 large yellow onion, diced
- 2-3 chipotle peppers from 1 can of chipotle peppers in adobo sauce, diced* (use only 2 if sensitive to spice)
- 1 1/2 tablespoons adobo sauce, from canned chipotle peppers
- 1 (28 ounce) can diced tomatoes in their juices
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 (4 ounce) can green chilis
- 2 (14-ounce) can black beans, rinsed and drained
- 1 (14-ounce) can Mexican-style corn, drained
- 3-4 cups reduced sodium chicken stock, divided
- For serving: sliced avocado, plain Greek yogurt or sour cream, chopped cresh cilantro, shredded cheese
Directions:
- Place the chicken thighs in the bottom of a 5 quart or larger slow cooker. Sprinkle with salt and pepper.
- To the slow cooker, add the garlic, onion, diced chipotle peppers, adobo sauce, diced tomatoes, cumin, coriander, green chilis, drained black beans, and drained Mexicorn. Pour 3 cups of the chicken stock over the top. Cover and slow cook on high for 2 hours or low for 6 hours, until the chicken is cooked through.
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for full instruction please see : www.wellplated.com
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