Crock Pot Green Enchilada Chicken Soup Food

GREEN ENCHILADAS CHICKEN SOUP

Steps:

• In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
• Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn slow cooker to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
• Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.
• Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
• Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper if needed.
• In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
• Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted. Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!

CROCKPOT GREEN CHICKEN CHILE ENCHILADA SOUP

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.

CROCK-POT GREEN CHILI CHICKEN ENCHILADA SOUP RECIPE

Steps:

• Add all ingredients except cream cheese to a 5 quart or larger slow cooker.
• Cover and cook on HIGH for 4 to 6 hours.
• Remove cooked chicken from slow cooker and place on a plate or cutting board. Shred chicken meat using two forks and add back into slow cooker.
• Add cubed cream cheese to slow cooker and recover with lid. Allow cream cheese to fully melt for about 20 to 30 minutes and then stir to distribute melted cream cheese into soup.

CHICKEN ENCHILADA SOUP - CROCK-POT

Steps:

• Pour the chicken broth into the crockpot and switch it on to low. You will never need to go to high for this recipe. (If you do, you can eat out the burnt cheese as you stand there in the kitchen. I learned this from experience!).
• Add the chicken and cook until the meat is falling off the bone (at least four hours, because it's also about rendering fat, juice and flavor from the chicken itself); remove the chicken and run a fine strainer through the broth to pick up and discard cartilage or bits of skin. Refrigerate the chicken.
• Add the diced tomatoes and enchilada sauce, onion, garlic and cilantro. Cook for 2 hours at minimum.
• Add back the chicken meat, cut from the bone and shredded with a fork. Cook for a few hours, however long you need between tasks. At this point, you can let it cook overnight.
• Taste the soup. Add coriander and cumin to taste. Add the diced Anaheim peppers and cook until the peppers are softened, at least 4 hours.
• Add cheese, a bit at a time, diced as finely as possible. This part you have to watch and stir constantly - the cheese needs to become completely melted into the soup for its salt and the overall thickness and richness it will add to the soup. Continue to cook after cheese is completely integrated, about 30 minute.
• Add tortilla chips and let soup cook further, until the chips disintegrate a bit. The chips will provide additional salt and will also thicken it to an almost stew-like consistency, which is the point of any crock pot soup as I see it.
• After all this has been done, re-taste the soup. You shouldn't need a bit of salt, but if you do, now's the time!
• Serve with shredded extra-sharp cheddar cheese (for a taste contrast) and some nice, thick sour cream. Other great toppings: fresh, chopped scallions; queso fresco; chopped onions of a color other than the one you used in the soup; crunchy tortilla chips. Slainte!

CHICKEN ENCHILADA SOUP (CROCK POT)

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.

CHICKEN ENCHILADA SOUP (CROCK POT)

Steps:

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