Winter Soups: Chicken Enchilada Soup

 

Another chilly day, another warm crock pot dinner! In all honesty, I didn't have high hopes for this meal. I expected it to be just "okay". I was pleasantly surprised when it turned out to be really good! I made Matthew's favorite corn tortilla's to go with our soup, but you could add tortilla chips, or those little tortilla strips they sell in the salad aisle. Either way, this meal is sure to meet your need for a little Mexican food, without dirtying lots of dishes in the process.

 Hard to believe such a tasty meal is made up of such simple ingredients!

Hard to believe such a tasty meal is made up of such simple ingredients!

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  • 2lbs Boneless/Skinless Chicken Thighs
  • 1 can Fire Roasted Tomatoes. crushed
  • 2 cups Chicken Broth
  • 1 Bell Pepper, thinly sliced
  • 1 Onion, thinly sliced
  • 3 Garlic Cloves, minced
  • 1/2 cup Water
  • 1 tbs Chili Powder
  • 1 tbsp Cumin
  • 1 tsp Oregano
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Sea Salt
  • 1/2 tsp Pepper
  1. Slice onion and pepper then mince garlic and set aside.
  2. Place chicken thighs in the bottom of the crock pot then season with spices.
  3. Add pepper, onion, and garlic to the pot then pour broth and water over everything.
  4. Cook on low for 6-8 hours.

Original recipe found here.