Creamy Chicken Enchilada Soup For The Crock Pot Recipes

Steps:

• Put chicken breasts in crock pot, cover with remaining ingredients except rice and cream of chicken.
• Cook on low 8 hours. At end of cook time, with spoon, break up chicken. Stir in cream of chicken. Cook on high for 30 mins more.
• Serve over rice in bowls. You may mix the rice into the soup but the leftovers will be very thick and you may have to add some broth to help consistancy.

Steps:

• Chop the onion and lay it in the bottom of the crock pot.
• Cook (I boil them) the chicken breasts, then shred them with a fork.
• Layer that over the onions.
• I add some chopped garlic (a teaspoon or so) and then add several teaspoons of dried cilantro, although fresh is good too (when I've used fresh I still add a bit of dried; this can be a bland recipe without spice!). Throw in salt, cumin, garlic powder (if using) and chili powder to taste (taste later, of course; you can add more!) and/or the taco seasoning. I also sometimes put in half a can of green enchilada sauce.
• Add the red enchilada sauce, and then the broth.
• Turn the crock pot on high and let it cook for about 3 hours. You want the onions to cook.
• Then mix your cup of masa harina with your two cups of water, in a separate bowl. Make sure to whisk it well, with no lumps. The masa harina will give it a corn tortilla-type flavor, and will not overly thicken the soup (if it does, add more broth or water), but make sure you've mixed it well before you add it so you don't have lumps. Stir.
• Let that cook at least half an hour.
• Taste. Add more spice if necessary.
• Add the cheese. Two cups is more cheesy, more tasty, but also more fatty. As I'm a fan of extra cheese on top when I'm going to eat it, I tend to go for one cup in the soup and add more later.
• Stir. Let that cook just a few more minutes, then serve with chips, green onion.

Steps:

• Mix all ingredients and heat in crockpot. Serve hot with crushed Doritas.

Steps:

• Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
• Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
• Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
• Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.

Steps:

• Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
• Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.

Steps:

• In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Steps:

• Mix chicken, condensed soup, enchilada sauce, milk, chiles, tortillas, and garlic powder together in a large pot; bring to a boil. Reduce heat and let simmer for 15 minutes.
• Remove soup from the heat and stir in sour cream until well blended.

Steps:

• In a large crockpot pour in the green enchilada sauce, drained and rinsed white beans, drained and rinsed black beans, and fat-trimmed boneless skinless chicken thighs or breasts.
• Add the undrained diced fire-roasted green chiles, diced tomatoes, chili powder, cumin, paprika, salt, pepper, coarsely chopped fresh cilantro, and chicken broth or stock.
• Cover and cook on low for 5 to 7 hours or on high for 3 to 5 hours or until the chicken easily shreds.
• Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the crockpot.
• Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup.
• Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the crockpot.
• Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup. Remove the chicken and transfer to a bowl. Briskly whisk to get the cheese completely incorporated.
• Shred the chicken with 2 forks and then add back into the soup.
• Serve with desired toppings like pepper jack cheese, sour cream, lime, and cilantro.

Steps:

• Place the pinto beans, tomatoes, and frozen corn in a 4-qt crock pot and mix well.
• In a large bowl combine the enchilada sauce and cream of chicken soup, mixing well to blend.
• Gradually stir in the milk, mixing until smooth.
• Pour over bean/corn/tomato mix in crockpot.
• Cover and cook on low heat for 6-8 hours.
• If using half and half add it and the cheese and stir until cheese melted. Turn crockpot to high and cook for another 30 minutes to 1 hour.
• Serve hot soup in individual bowls topped with sour cream, shredded cheese, and/or chopped onion as desired. I also serve flour tortillas on the side for dipping into the soup.

Steps:

• Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper together in a slow cooker. Add whole chicken breasts.
• 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.
• Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes.