Chicken Enchilada Soup -- Crock Pot Style

This is another recipe inspired by Skinny Taste. My husband requested something in the crock pot today as we are on the cusp of (another) super-busy week and he likes having food he can just grab out of the fridge. He's also one of those people that can eat the same thing over and over, so crock pot recipes are ideal as they usually make a ton of food.


I broke my cardinal rule of cooking, which is to ALWAYS saute the onions before putting them into anything. Again, I was pressed for time. And it's good in pico de gallo, so hopefully it will be good here.

Chicken Enchilada Soup, Crock Pot Style

Ingredients:
1 onion, diced
4 cloves garlic, minced
3 c. chicken stock or broth
8 oz can tomato sauce
1 T sriracha (Rooster) sauce*
1 can black beans, rinsed and drained (you can substitute a cup of pre-soaked beans if you prefer)
1 can (14.5 oz) diced tomatoes
1 can corn, drained
1 t cumin
1/2 t dried oregano
1-2 boneless skinless chicken breasts
salt and pepper
about 1/4 c. cilantro, torn apart or chopped

Put all the ingredients into the crockpot. If you have time, saute the onions first in a teaspoon or so of oil. Sprinkle a little salt and pepper on the chicken. Cover and cook on low for about 8 hours. Before serving, shred the chicken with two forks. Adjust seasoning.

Serve in bowls, garnished with shredded cheese, more cilantro, sour cream, and/or crushed tortilla chips. The soup is a thinner-based soup, so if you like a creamier soup, crush some tortilla chips and add at the beginning, or thicken with a tablespoon or two of flour or corn starch if you like.

Here's an in-progress shot. The soup is about half-cooked, and the onions are the same.