 | One of Miss F's most favorite meals is crockpot chicken enchilada soup. She requests it nearly weekly. I adapted this recipe from Tracey's Culinary Adventures, but Miss F insisted it was just crockpot chicken enchilada soup, which was quite fine by her. This recipe was much easier than her favorite, you don't really have to bother with much before it all goes into the crockpot to simmer all day. I am going to use the trick of microwaving the onions in other crockpot meals, it was a really easy step, but yielded great results. |
½ onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon canola oil
1 teaspoon chili powder
2 cups chicken broth
1 (14.5 oz) can Rotel
2 tablespoon corn starch
1 ½ teaspoons light brown sugar
2 cups frozen corn
1 (14.5 ounce) can of black beans, rinsed and drained
1 ½ pounds boneless, skinless chicken thighs, trimmed
1 chipotle chile in adobo sauce, minced
1 avocado, pitted and sliced
Stir together the onion, garlic, tomato paste, oil and chili powder in a microwave safe dish. Microwave for 2 minutes, stirring halfway through. Transfer the mixture to the crockpot. Whisk together the broth, Rotel, corn starch and brown sugar; pour into the crockpot. Add the corn and beans to the crockpot, stir to combine. Salt and pepper the chicken thighs, add to the crockpot. Cover and cook on low for 4 to 6 hours. Remove the chicken from the crockpot, shred with two forks and return it to the crockpot. Stir in the chipotle chile, season to taste with salt and pepper. Serve, topped with avocado slices.
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