Intent
DINNER · Saturday, September 7
Slow Cooker Chicken Enchilada Soup
with rice and a tortilla
Slow Cooker Chicken Enchilada Soup
(for 2 meals)
Ingredients
1 tbsp
oil
1
white onion, diced
2 cloves
garlic, minced
3
chicken breasts, 1 lb 5 oz total
2½ cups
low-sodium chicken broth
1 10 oz can
red enchilada sauce
2 15.5 oz cans
black beans
1 14.5 oz can
fire-roasted diced tomatoes
4 cups
frozen corn
1 4 oz can
diced green chilis
1 tsp
ground cumin
1 tsp
salt
Instructions
1
Heat oil in a skillet over medium-high heat. Add onion and cook until softened, about 4-5 minutes.
1 tbsp oil1 onion
2
Add garlic and cook until fragrant, stirring occasionally, about 30 seconds. Transfer onion mixture out of pan and place in slow cooker.
2 cloves garlic
3
Add remaining ingredients to slow cooker and stir to combine. Cook for 3-4 hours on high or 6-8 hours on low.
3 chicken breasts2½ cups broth1 can enchilada sauce2 cans beans1 can diced tomatoes4 cups corn1 can chilis1 tsp cumin1 tsp salt
4
To serve, transfer chicken out of slow cooker and shred with two forks. Return to slow cooker and stir to combine.
Rice
Ingredients
⅔ cup
rice
Instructions
1
Cook rice according to package directions.
⅔ cup rice
Tortilla
Ingredients
3
flour tortillas