- 4
Ingredients
- 1 TB olive oil
- 2 chicken breasts, cut into small chunks
- 1 medium onion, diced
- 1/2 - 1 tsp jalapeno pepper, diced (depending how spicy you like it)
- 2 cloves garlic, minced
- 2 cups chicken stock
- 1/2 TB chicken soup base or 1/2 boullion cube
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/8 teaspoon black pepper
- Dash of cayenne pepper, to taste
- 1 (8 oz). can tomato sauce
- 1 (10 oz.) can enchilada sauce
- 4-6 oz. Velveeta, cubed
- 1/4 cup mexican cheese blend,shredded
- 1 1/2 cups frozen corn
- Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips, avocado
Preparation
Step 1
In a skillet, heat the olive oil over medium heat, and saute' chicken until just cooked through. Remove Chicken and store in bowl until later, then add the onions and jalapeno pepper - cook until onions are translucent. Add the minced garlic and cook another minute or two
Then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook over high heat for two hours or low for four. Whisk until smooth (you may wish to use an immersion blender). Add the chicken pieces and corn and heat through for about 30 minutes. Check seasonings, and garnish as you like before serving.
*NOTE: To thicken soup, you can add Masa (corn flour) or just crush up a few tortilla chips or cut up corn tortilla, add and let it dissolve in soup.