
Crockpot Chicken Enchilada Soup
Ingredients (17)
- 1 1/4 pounds boneless skinless chicken breasts
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground chipotle chili powder
- 3 cloves garlic
- 1 14.5-ounce can reduced sodium chicken stock
- 3 tablespoons cornmeal
- 1 1/4 cups red enchilada sauce
- 1 15-ounce can reduced sodium black beans
- 2 15-ounce cans fire-roasted tomatoes
- 1 15-ounce can Mexican-style corn
- 1 4-ounce can chopped green chiles
- 1 teaspoon granulated sugar
- For serving: tortilla chips
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Directions
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