Tuesday, October 21, 2014
When I saw the forecast last week. Yes, I plan my menu according to the weather. Please tell me I'm not the only one who does that.
Anyway, so I got the first true glimpse of fall-like weather in the forecast and immediately starting skimming my soup recipes I had marked over the past few months. Chili? Stew? Chowder? Decisions decisions.
I finally decided to make this chicken enchilada chili from Sweet Treats and More. Have you visited her site? If not, I strongly urge you to head over and check out all of her tempting treats!
Anyway, back to the soup. Not only is it Mexican inspired, which you all know I live on Mexican food. It's also easy prep, low fuss and uses one of my favorite kitchen tools, the slow cooker.
This is one of those meals you can literally chunk everything (even frozen chicken breasts) in the slow cooker in just minutes, ensuring you won't be late heading out the door to work! It includes a few simple and basic ingredients that are probably in your pantry right now, meaning no special trip to the store! When you get home it's just a matter of removing the chicken, shredding it and returning it to the soup.
This chili is everything you want in a hearty fall meal. Tender chicken, beans, tomatoes, green chiles and enchilada sauce. It's amazing on it's own, but I topped it with some fresh avocado, cilantro, a dollop of sour cream and of course, shredded cheese, and a little squeeze of lime juice. Oh my gosh folks, this soup is amazing.
Slow Cooker Chicken Enchilada Chili
2 Large or 3 Medium Chicken breasts, frozen or thawed
2 Cans white beans, drained and rinsed
1 Can Rotel*
1 Can stewed tomatoes with peppers and onions
2 (10oz) Cans enchilada sauce*
1 (4oz) Can green chiles
1 Tsp cumin
1/2 Tsp garlic powder
1/2 Tsp salt
1 1/2 Tsp taco seasoning
1/2 Cup milk
Combine everything but beans and chicken in the slow cooker and stir to combine. Add the beans, and stir to incorporate. Add the chicken, and submerge in the mixture. Turn the slow cooker on low and cook for 6-8 hours or low for 3-5 hours.
Once the chicken is cooked through, remove and transfer to a cutting board. Using 2 forks, gently pull the chicken apart to shred. Return to the slow cooker and stir to combine.
Serve with chips or corn bread, sour cream, sliced avocado, lime juice and cilantro, if desired.
*To ensure this chili is ideal for the entire family, use mild Rotel and mild enchilada sauce.
Recipe source: slightly adapted from Sweet Treats and More