Chicken Enchilada Soup In the Crockpot
Ingredients
1 lb chicken breasts
1 onion, chopped
2 cloves garlic, minced
1 red or green bell pepper, chopped
1 can black beans, drained (or kidney or pinto)
1 can hominy, drained (or corn)
1 small can mild chilies – or hot jalapenos for the brave
1 can diced tomatoes, undrained (Fire roasted would have been nice!)
30 oz Enchilada sauce, canned jarred or homemade
1 tsp cumin
Optional: small pinch of dark bittersweet chocolate
Water if necessary to make sure chicken is covered in crockpot (I added ¼ cup)
Directions:
Add all ingredients to crockpot and stir. Cook on high for 5 hours or low about 8 hours.
Remove chicken, shred or chop into bite-sized pieces and return to pot.
Optional for serving: Cheese, chips, sour cream, green onions, lime, cilantro, avocado, sliced radish – the sky is the limit!