Sopa Cremosa de Enchilada de Pollo

Ingredientes

• 1 medium onion (finely chopped)
• 1/2 bell pepper (cubed)
• 1 Tbsp unsalted butter
• 1 Tbsp olive oil
• 3 garlic cloves (minced)
• 1 lb chicken breast, boneless & skinless
• 15 oz black beans (drained)
• 15 oz canned tomatoes (with juices)
• 1 cup corn (drained if canned, or fresh)
• 10 oz enchilada sauce
• 32 oz chicken broth
• 4 oz cream cheese
• 1 1/2 cup shredded cheese
• 1 tsp ground cumin
• 1 tsp italian seasoning
• 2 tsp chili powder
• 1 tsp salt, or to taste

Preparación

1. 1

   --- Stove Top Method- ---

2. 2

   In a dutch oven, saute the onion and pepper with butter and oil over medium high heat until the veggies are tender.

3. 3

   Once the veggies are tender, add in the minced garlic and cook until fragrant.In a small bowl, mix together cumin, italian, chili, and salt.

4. 4

   Add the chicken breasts, beans, tomatoes, corn, enchilada sauce, chicken broth, and seasoning blend to the Dutch oven. Cook over medium high heat for 15 minutes after it comes to a boil.

5. 5

   Remove the chicken breasts from the soup and shred the chicken, we just use two forks.

6. 6

   Once the chicken is shredded, add the chicken, cream cheese, and shredded cheese to the pot. Cook for an additional 10 minutes, or until the cream cheese and cheese has melted.

7. 7

   Serve and ENJOY!

8. 8

   --- Crockpot Method- ---

9. 9

   In a skillet, saute the onion and peppers with oil and butter on medium high heat until the veggies are tender. Add the garlic and saute until fragrant.

10. 10

    Add the chicken breast, sauteed veggies, beans, tomatoes, corn, enchilada sauce, chicken broth, and seasoning to the slow cooker and cook on low for 6-8 hours or on high for 2-4 hours.

11. 11

    Remove the chicken and shred. Then add the shredded chicken, cream cheese, and shredded cheese into the crockpot and allow to cook for another 15-30 minutes or until the cream cheese and shredded cheese have melted.

12. 12

    Serve and Enjoy!