CHICKADILLA SOUP (CHICKEN ENCHILADA SOUP FOR THE SLOW COOKER)

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Chickadilla Soup (Chicken Enchilada Soup for the Slow Cooker) image

Make and share this Chickadilla Soup (Chicken Enchilada Soup for the Slow Cooker) recipe from Food.com.

Provided by Logans Mommy

Categories     Low Cholesterol

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast
30 ounces diced tomatoes
10 ounces mild enchilada sauce
4 ounces chopped green chilies
1 quart chicken stock
1 (15 ounce) can black beans (or pinto beans)
10 ounces frozen corn
1/2 medium chopped onion
1 tablespoon chopped fresh cilantro
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
chopped avocado, shredded cheddar, sour cream, hot sauce, crushed tortilla chips (all are optional as garnish)

Steps:

  • Place all ingredients into a 6 quart slow cooker. Mix. Cook on low for 6-8 hours or on high for 3-4 hours.
  • After a few hours, once chicken is cooked remove, shred and return to pot for remaining cooking time.

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