Crockpot Chicken Enchilada Stew

 

This Crockpot Chicken Enchilada Stew could be the poster child for Toss & Go recipes. Customize the spice level or offer with additional toppings so each person can make it their own special creation. Served with chips or with warm buttered bread will have your crew asking for seconds! I like that it can be made in the crockpot or on the stove top without any changes in recipe. It freezes well and can be doubled easily for larger gatherings.

Ingredients:
2 cups cooked chicken*, shredded
1 onion, diced
1 bell pepper, your choice of color, seeded and diced
1 can enchilada sauce, your choice of spice level
1 can diced tomatoes
1 can black beans, drained and rinsed
1 can whole corn, drained
1 can diced green chilies
1 cup chicken stock
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1/2 cup cheddar cheese, grated
1/2 cup pepper jack cheese, grated
Toppings:
Tortillas, chips or strips
Chopped Cilantro
Sour Cream
Red Pepper flakes

Instructions:
Combine all everything but the cheese in your crockpot
Stir will and set heat to low for 4-5 hours, high for 2-3
Right before serving, stir in the cheese
Offer the toppings on the side for personal preference

*Chicken thighs work great in this soup. Add an additional 2 hours to the cook time to allow for chicken to cook completely.

Options:
This soup can be made on the stove top in less than 30 minutes. Combine everything except cheese. Bring to boil and then reduce heat to a simmer for 20 minutes. Add cheese right before serving.