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  • 1 cup diced yellow onion
  • 1 teaspoon grated or minced garlic
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon coriander
  • 1 teaspoon kosher salt (or to taste)
  • Fresh ground black pepper to taste
  • 4 ounce can diced green chiles
  • 15 ounce can black beans, rinsed and drained
  • 3 cups red enchilada sauce
  • 4 cups low sodium chicken broth
  • Tortilla chips, cilantro, avocado slices, queso fresco and lime wedges for toppings


  • Place the onion and garlic during a microwave safe bowl and microwave for 3-4 minutes stirring each minute.
  • Place the par-cooked onions and garlic into the slow cookware. Add within the chicken breasts and sprinkle the spices, salt and pepper over the highest. Add within the remaining ingredients and canopy with the lid.
  • Cook for roughly four hours on high and 6-8 hours on low. If preparation on low take away the chicken at half-dozen hours to forestall it from turning into dry. Shred the chicken then come it to the slow cookware and stir everything along. For serving prime the soup with hot cake chips, cilantro, avocado slices, queso fresco or cheese of alternative and lime wedges.

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