Recipes...Slow Cooker Chicken Enchilada Soup yummy
substances
4 cups chook stock see note
1 cup masa harina corn flour
10 ouncesenchilada sauce
15 ozcrushed tomatos
1 cup water
1 lb chook
1 garlic clove minced
1 tsp chili powder
1 tsp salt
half of tsp cumin
four ozgreen chilies
14.seventy five ozroasted corn drained
15 ozblack beans tired and rinsed
Toppings
Horizon bitter Cream
Horizon Mexican Shredded Cheese
diced tomatoes
pickled jalape�os
instructions
Whisk the fowl stock and masa harina collectively. combine this and all the relaxation of the substances (besides the toppings) in a big sluggish cooker .
prepare dinner on excessive for 3 to 4 hours or low for six to 8. do away with the fowl from low cooker, shred, and return to the gradual cooker.
Serve topped with sour cream, cheese, diced tomatoes, and jalape�os.
Recipe Notes
i use fowl stock base which is made into hen inventory by way of boiling water and adding the bottom. This was absolutely beneficial on this recipe because it made it sincerely easy to add the corn flour by having the chook stock warm.
4 cups chook stock see note
1 cup masa harina corn flour
10 ouncesenchilada sauce
15 ozcrushed tomatos
1 cup water
1 lb chook
1 garlic clove minced
1 tsp chili powder
1 tsp salt
half of tsp cumin
four ozgreen chilies
14.seventy five ozroasted corn drained
15 ozblack beans tired and rinsed
Toppings
Horizon bitter Cream
Horizon Mexican Shredded Cheese
diced tomatoes
pickled jalape�os
instructions
Whisk the fowl stock and masa harina collectively. combine this and all the relaxation of the substances (besides the toppings) in a big sluggish cooker .
prepare dinner on excessive for 3 to 4 hours or low for six to 8. do away with the fowl from low cooker, shred, and return to the gradual cooker.
Serve topped with sour cream, cheese, diced tomatoes, and jalape�os.
Recipe Notes
i use fowl stock base which is made into hen inventory by way of boiling water and adding the bottom. This was absolutely beneficial on this recipe because it made it sincerely easy to add the corn flour by having the chook stock warm.
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