Crockpot OR Stovetop Chicken
Enchilada Soup
3 large chicken breasts, boneless, skinless,
diced
3 cups chicken broth
1 green bell pepper, finely diced
**or any colored pepper works here - I used a red one today!
1 small sweet onion, finely diced
2 cans (15 oz can) black beans, drained & rinsed
1 (14.5 oz) can diced tomatoes
2 cups corn
¾ cup Wildtree's Tia Rosa's Red Enchilada sauce
Place all ingredients in soup pot or crockpot. If cooking stove to slowly bring to a rolling boil then turn on low & simmer for about an hour before adding 8 oz cream cheese/Neufchatel or Vegan version. If making in the crock pot -cook on low for 5-6 hours or high for 3-4 hours & add the cream cheese right before serving. **Try not to boil after adding cream cheese as it may curdle.
3 cups chicken broth
1 green bell pepper, finely diced
**or any colored pepper works here - I used a red one today!
1 small sweet onion, finely diced
2 cans (15 oz can) black beans, drained & rinsed
1 (14.5 oz) can diced tomatoes
2 cups corn
¾ cup Wildtree's Tia Rosa's Red Enchilada sauce
Place all ingredients in soup pot or crockpot. If cooking stove to slowly bring to a rolling boil then turn on low & simmer for about an hour before adding 8 oz cream cheese/Neufchatel or Vegan version. If making in the crock pot -cook on low for 5-6 hours or high for 3-4 hours & add the cream cheese right before serving. **Try not to boil after adding cream cheese as it may curdle.
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