Inspired by. . . comfort food

Inspired by. . . comfort food

Cold winter days just beg for a bowl of hot soup!

This crockpot recipe, with a prep time of 15 minutes, means you'll be out the door faster in the morning, and have a delicious, hot dinner waiting for you when you return home!

 

 

 

Crockpot Enchilada Soup

Source: Barns & Noodles

Ingredients:

• 1 tablespoon olive oil
• 1 cup onions, diced
• 3 teaspoons garlic, minced
• 16 ounces enchilada sauce
• 6 cups chicken broth
• 2 teaspoon your favorite hot sauce (optional)
• 1½ teaspoon ground cumin
• 1 teaspoon fresh cilantro
• 2 cup frozen corn
• 2 cup canned black beans
• 2 chicken breasts

Directions:

1. Heat up the olive oil in a large pan, then sauté the onions until soft.
2. Add garlic and sauté for one additional minute.
3. Add enchilada sauce, chicken broth, hot sauce, cumin, and cilantro.
4. Mix over medium heat for 2 minutes.
5. Pour the mixture into the crockpot.
6. Add chicken (I throw mine in still frozen)
7. Cook on low for 4-6 hours.
8. Remove the chicken breast and shred with 2 forks.
9. Return to crockpot and add corn and black beans.
10. Cook for 30 more minutes.
11. Serve with a dollop of sour cream and a sprinkle of grated cheese.

 

Thanks, Aimee, for sharing this great recipe! This made more than enough for our family, and the leftovers were perfect for lunch!

 

 

What's your favorite cold-weather food?

 

Have a wonder-filled day!

 

 

 

 

 

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