Slow Cooker Chicken Enchilada Soup

Tastes just like chicken enchiladas and super easy. Prep was complete and the slow cooker was working its magic in just 30 minutes. Clean up took even less time with my husband on KP duty.

Serves 8

4 large boneless skinless chicken breasts
1 large onion diced
1 large red bell pepper diced
3 cloves of garlic minced
2 15oz cans fire roasted tomatoes with green chilies
1 10oz bag of frozen corn
1 tbsp chili powder
1 tsp cumin
2 tbsp smoked paprika
6 1/2 cups chicken stock
2/3 cup SOS mix
2 cups shredded low-fat cheddar cheese
salt and pepper
Tortilla chips, avocado, sour cream for garnish
4 tbsp olive oil

In a large skillet, heat 2 tbsp olive oil. Add the onion, garlic and bell pepper, salt, pepper, cumin, paprika and chili powder. Saute until soft about 3-5 minutes. Add to the slow cooker. Heat the remaining oil in the skillet, season the chicken breasts with salt and pepper. Place them in the skillet and brown on all sides. Add to the slow cooker along with the corn and tomatoes. Pour in 4 cups of chicken stock. Place the remaining 2 1/2 cups of stock in a sauce pan. Add the SOS mix and whisk until combined. Season with salt and pepper. Turn on the heat and cook, whisking constantly until the mixture comes to a boil and thickens. Add it to the slow cooker, stir to combine. Turn on high and cook for 6 hours. During the last 30 minutes of cooking, break up the chicken breasts and stir in the cheddar cheese. Serve with the garnishes.

SOS Mix

In a large jar or zip lock bag mix together
2 cups powdered dry milk
1 cup corn starch
3 tbsp dehydrated onion.

Use this instead of canned soup to make gravies and sauces. Works well in the slow cooker instead of dairy products
Place 1 1/4 liquid(stock, milk, water, wine) and 1/3 cup of SOS mix in a sauce pan. Whisk to combine and bring to a boil, stirring constantly until the mixture has thickened.