Thursday, September 12, 2013
In the Slow Cooker: Chicken Enchilada Soup
When I worked at Sur la Table, it was a priority of mine to maximize the employee discount benefits. One of the greatest electrics I purchased was the Breville Risotto Plus. It's a rice cooker, slow cooker, steamer all-in-one amazing device. It even cooks a flawless risotto! Some of my favorite things to cook in it are mac & cheese, brown rice while steaming broccoli, and sauteed onions. Yes, it can saute, too!
Since my move, it has been sitting on the shelf collecting dust. I went in search of a new recipe to try and stumbled upon this chicken enchilada soup! Determined not to buy any ingredients (other than avocado and black beans) and salvage what I already had at home, I was still able to make a delicious meal!
About a month ago, target had this insane sale on chicken thighs. Weird, I know. But I grabbed a couple packs and froze them, knowing they would be perfect for some recipe. This was it!
Here is my altered recipe for the slow cooker soup:
1 medium onion, chopped
1 can green chiles
5 garlic cloves, minced
2 (15-ounce) cans diced tomatoes
2 cups chicken broth
1 cup roasted corn (Trader Joe's)
1 (15-ounce) can black beans, drained
2 pounds skinless, boneless chicken thighs
1t cayenne pepper
Salt & Pepper to taste
Quick and dirty instructions: Saute the onions and green chiles with about 2T of olive oil over medium heat in a large pan for 5-7 minutes. Once softened, add the garlic, cumin and sugar, stirring for about 1 minute. Add the tomatoes and broth, season with salt & pepper, then bring to a boil. Then, move it all to the slow cooker.
Add the corn, beans and chicken and set the slow cooker to low. Depending on your cooker, it will take between 4-7 hours. Mine was done in 4 hours on the low setting of my Breville, though the original recipe said 4 hours for high. When done, chicken should be around 165 degrees. Shred the chicken with two forks, then transfer back to the slow cooker.
Add more seasoning if you see fit (i.e. salt, pepper, cayenne, garlic salt if you're my garlic obsessed boyfriend). I served in a bowl with mexican cheese, a large dollop of sour cream, and mashed avocado. YUM!
If you have a slow cooker, give this recipe a shot. I canned the leftovers in mason jars, both to freeze and easily transport to work for lunches.
Have any delicious recipes I should try in my slow cooker? Please, let me know!