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Crockpot Chicken Quesadilla Soup

Chelsea's Messy Apron
  • 10 minutes
  • Serves 6

INGREDIENTS

1

green bell pepper, (diced)

1/2 cup

diced yellow onion

1 lb

boneless skinless chicken breasts ~2-3 large breasts

1 can

red enchilada sauce (10 ounces red enchilada sauce*)

1 can

diced tomatoes with green chiles

2 cans

EACH) black beans, (drained and rinsed)

1 can

southwestern corn ((or regular sweet corn, or fire-roasted corn))

1 cup

chicken stock or chicken broth

1 tsp

minced garlic

1

package (8 ounces) full fat cream cheese, (very softened)

Seasonings

1/2 tsp

ground cumin

3/4 tsp

paprika

1 tsp

seasoned salt

1/4 tsp

pepper

1

and 1/2 tablespoons chili powder

Toppings: sour cream (we use fat free), Colby Jack cheese, avocado, fresh lime, green onions or cilantro, and tortilla strips (as an alternate to the grilled cheese)

4

flour tortillas

1

and 1/2 cups Colby Jack cheese