As if you could make this soup any easier, here’s a little time saving trick I use to shred the chicken. Once you have your warm cooked chicken, simply place it in a bowl, and with a hand mixer beat the heck out of it. It surprisingly shreds with ease in under 30 seconds. You will never shred chicken by hand again.
Crock Pot Chicken Enchilada Chowder
As if you could make this soup any easier, here’s a little time saving trick I use to shred the chicken. Once you have your warm cooked chicken, simply place it in a bowl, and with a hand mixer beat the heck out of it. It surprisingly shreds with ease in under 30 seconds. You will never shred chicken by hand again.
Ingredients
- 1 15 ounce can black beans, rinsed and drained
- 1 14.5 ounce can diced tomatoes, drained
- 1 15 ounce can corn, drained
- 1/2 cup chopped onion
- 1 10 ounce can enchilada sauce
- 1 10.75 ounce can cream of chicken soup
- 1 cup milk
- 4 (4 ounce) chicken breasts
- 1 cup shredded Pepperjack cheese
- 1 cup shredded cheddar cheese
- avocado, (optional) sour cream, and tortilla chips for topping
Instructions
- In a crockpot, combine drained beans, drained tomatoes, corn, enchilada sauce, soup, and milk. Give it a quick stir.
- Add chicken breasts. Make sure to push them down so they are submerged in the liquid.
- Cover and cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
- Before serving take out chicken breasts, shred them, and return them to the soup. See Tip below for shredding chicken.
- Stir in shredded cheeses. Top with avocado, sour cream, or crushed tortilla chips if desired.
- Tip: Instead of tediously shredding chicken, use a hand mixer and beat the warm chicken in a large bowl. It shreds so easily this way.
Category Poultry Slow Cooker Soup Southwest
Recipe adapted from Quick-dish.tablespoon.com
