Wednesday, September 16, 2015

Slow Cooker Cheesy Chicken Enchilada Soup


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I love to use my slow cooker in the summer so I do not heat up the house with my oven.  I especially love to use my slow cooker in the fall.  The smell of the slow cooker is awesome as it cooks all day. My work desk is just off the kitchen and I get to enjoy the smells all day :)

Bill and I have been building a headboard that I found on Pinterest.  Well Bill has been building and I have been helping.  Tonight we put it on the bed and I love it!

Here is the headboard before it was painted

The headboard after being painted.  We painted the headboard with a country cream color and then applied a brown glaze.

On the bed

Finished with all the bedding and pillows

I sauteed my onions and garlic before adding them to the slow cooker.  The onion was pretty strong as I was cutting it up.  If someone had come to the door they would probably think I was crying.  I looked around and found all 3 dog beds were empty.  Upon looking around I found all 3 dogs upstairs in my bedroom hiding out, I guess the onion was bothering them too.

Slow Cooker Cheesy Chicken Enchilada Soup

1 pound chicken, cooked and shredded
1/2 cup diced onion
2 garlic cloves, diced
1 tablespoon olive oil
6 cups water, divided  
4 teaspoons chicken flavored soup base
1 cup Harina De Maiz
1.5 ounce package Enchilada Sauce Mix
28 ounce crushed tomatoes
4.5 ounce chopped green chilies
1 teaspoon chili powder
1/2 teaspoon cumin
16 ounces Velveeta cheese, cubed
Shredded Colby Jack cheese, optional garnish
Crushed tortilla chips, optional garnish

Saute the onion and garlic in 1 tablespoon olive oil.  After tender pour the onion and garlic into the slow cooker.  Add chicken, 4 cups water, 4 teaspoons chicken soup base, enchilada sauce mix, crushed tomatoes, green chilies, chili powder, cumin and Velveeta.  Take the remaining 2 cups of water and add to it the 1 cup of Harina De Maiz and stir until dissolved.  Add the Harina De Maiz mixture to the slow cooker and stir.  Place slow cooker on low and cook for 4 hours until the soup is cheesy and thick.  Serve topped with Shredded Colby Jack Cheese and crushed tortilla chips.