Slow Cooker Red Chicken Enchilada Soup

-

 Ingredients:

  • 2 lbs chicken, cooked and chopped
  • 1 small onion, chopped
  • 3 garlic cloves, chopped
  • 1 10 oz can red enchilada sauce + 1 can of water
  • 1 15 oz can of diced tomatoes
  • 1 15 oz can of diced tomoates with green peppers
  • 1 15 oz can sweet corn, strained
  • 1 15 oz can black beans, strained
  • seasonings: 
    • 3-4 bay leaves
    • 1 chicken boullion cube, crumbled or rasped
    • 1 tbsp chili powder
    • 1 tsp cumin
    • 1 tsp garlic powder
    • 1 tsp mexican oregano 
    • salt & pepper to taste
  • garnish:
    • cilantro
    • melty cheese
    • tortilla strips

Instructions:

  1. Add the chopped chicken, onions and garlic. Add cans of enchilada sauce + water, diced tomatoes, corn and beans. Add crumbled boullion cube and spices. Stir to combine. 
  2. Set to SLOW COOKER on HIGH for 2-3 HOURS.
  3. Garnish and serve.

Sources:

Comments

Post a Comment

Popular posts from this blog

Quick & Easy Pancakes

-
Image
Ingredients: 1 egg 1 cup milk 2 Tbsp oil 1 tsp vanilla 1 cup sifted self-rising flour Instructions: In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.  Heat griddle at 375°F until drops of water sprinkled on it evaporate noisily.  Working in batches, pour 1/8 cup batter (or 1/4 cup for larger pancakes) onto the griddle for each pancake. Cook until bubbles begin to form on top, 2 to 3 minutes. Flip with a spatula and cook until golden brown on the other side, about 1 more minute. Source: Pancakes Recipe (allrecipes.com) Classic Pancakes Recipe - BettyCrocker.com
Read more

Caldo de Vegetales con Pollo

-
Image
 Ingredients: 4 Bone-In Skin-On Chicken Thighs 2 Tbsp Better Than Boullion 1 HEB Caldo Kit 3-4 Galic Cloves 1/4 Cilantro Instructions: In a large stock pot, bring one gallon of water to a boil. While the water heats up, wash and trim the chicken thighs and chop vegetables into 1-2 inch pieces. Add bullion, onions, garlic and celery to the pot. Boil for 15 minutes.  Add root vegetables and cilantro to the pot. Boil for 20 minutes.  Add in soft vegetables and turn off heat. The soft vegetables will cook with the residual heat, about 20 minutes. Serve with lemon and red rice. Source:  Caldo de Pollo - YouTube
Read more

Easy Marinade

-
Image
Basic Marinade Recipe 1 part olive oil 1 part lemon juice 1 part any spice mix Mix all the ingredients inside a quart sized zip lock bag until thoroughly combined. Tasty Variations:  Fajita — Fajita Spice Mix Smokey BBQ — Rudy's Rub Spice Mix Mediterranean — Garlic & Herbs Mix + 2 parts Greek yogurt Grilled Chicken Strips 1 bag of marinade 2 lbs boneless chicken breasts Slice chicken into 1/2 inch slices and toss with marinade to evenly coat. Remove excess air and refrigerate for at least 30 minutes before cooking. Grill chicken until fully cooked. Sources https://www.thespruceeats.com/moroccan-beef-koftas-recipe-333841 https://www.loveandlemons.com/tzatziki-sauce/
Read more