As soon as I discovered this recipe, I had a feeling it would be awesome. And man, it delivered! Super tasty!
The perfect complement to this soup is a side of warm, crusty bread or tortilla chips, which adds an extra layer of crunch to the dish. The rich and tangy flavors would be well complemented by a fresh garden salad with a light dressing, which would complete the dinner in a way that makes it completely balanced. If you want to add a special touch, don’t forget to garnish your dish with sour cream, sliced avocado, or a sprinkle of fresh cilantro.
Servings for Slow Cooker Green Chicken Enchilada Soup: 6
Ingredients or Components
Boneless, skinless chicken breasts, one pound
Cans green enchilada sauce, two (10 ounces) each
1. One can chopped green chiles, four ounces
1. One can black beans, fifteen ounces, drained and rinsed
2 cans corn, 15 ounces each, drained
1 (eight ounces) can cream cheese product, softened in package
10 ounces chicken broth
1 milligram cumin
Garlic powder, one teaspoon
1 milligram onion puree Season
to taste with salt and pepper
1 cup lime juice
Garnish with chopped fresh cilantro.
Directions
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