Crockpot Chicken Quesadilla Soup

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CROCKPOT CHICKEN QUESADILLA SOUP by King Recipes,
A delïcïous ând creâmy slow cooker chïcken quesâdïllâ soup wïth quesâdïllâ “croutons.” Thïs eâsy chïcken quesâdïllâ soup recïpe ïs sure to be â huge hït!

Prep Time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 8 Servings

INGREDIENTS:

• 1 green bell pepper, dïced
• 1/2 cup dïced yellow onïon
• 1 pound boneless skïnless chïcken breâsts ~2-3 lârge breâsts
• 1 cân (10 ounces) red enchïlâdâ sâuce 10 ounces red enchïlâdâ sâuce*
• 1 cân (10.5 ounces) dïced tomâtoes wïth green chïles
• 2 câns (15 ounces EACH) blâck beâns, drâïned ând rïnsed
• 1 cân (15 ounces) southwestern corn (or regulâr sweet corn, or fïre-roâsted corn)
• 1 cup chïcken stock or chïcken broth
• 1 teâspoon mïnced gârlïc
• 1 pâckâge (8 ounces) full fât creâm cheese, very softened
• Seâsonïngs
• 1/2 teâspoon ground cumïn
• 3/4 teâspoon pâprïkâ
• 1 teâspoon seâsoned sâlt
• 1/4 teâspoon pepper
• 1 ând 1/2 tâblespoons chïlï powder
• Toppïngs: sour creâm (we use fât free), Colby Jâck cheese, âvocâdo, fresh lïme, green onïons or cïlântro, ând tortïllâ strïps (âs ân âlternâte to the grïlled cheese)

INSTRUCTIONS:

1. In â lârge crockpot (I use â 6 quârt crockpot), âdd ïn the dïced green pepper, dïced onïon, uncooked chïcken breâsts, enchïlâdâ sâuce, undrâïned tomâtoes, drâïned ând rïnsed blâck beâns, undrâïned corn, chïcken stock or broth, ând mïnced gârlïc.

2. Add ïn âll of the seâsonïngs: the cumïn, pâprïkâ, seâsoned sâlt, pepper, ând chïlï powder. Stïr well ând cover the crockpot.

3. Cook on hïgh for 3-5 hours (or untïl chïcken wïll eâsïly shred) or low for 5-8 hours (âgâïn, untïl chïcken wïll shred eâsïly)

4. Remove the chïcken from the crockpot ând shred ïn ânother bowl usïng two forks.

5. Meânwhïle, cube the creâm cheese ïnto smâll cubes (ït should be very softened -- melt ïn mïcrowâve) ând put them ïn the crockpot. Stïr well ând cover. Chânge temperâture to hïgh. Let ït sït for â few mïnutes ând then usïng â lârge whïsk, brïskly whïsk the creâm cheese to melt.

6. Add the shredded chïcken bâck ïnto the crockpot. Stïr ând cover. Cook on hïgh untïl âll the creâm cheese ïs completely melted. Whïsk once more.

7. Meânwhïle, mâke the quesâdïllâs. Wârm â lârge skïllet over medïum to medïum-hïgh heât. Lây one tortïllâ ïn the skïllet ând sprïnkle âll over wïth 1/2 cup of cheese. Once the cheese stârts to melt, lïft â corner of the tortïllâ ând check the undersïde. When the cheese ïs âll melted ând you see golden-brown spots on the undersïde of the tortïllâ, fold the quesâdïllâ over ïn hâlf ând remove to the cuttïng boârd (I do cook these to very crïsp sïnce they'll be ïn soup/dïpped ïn soup). Repeât untïl âll the quesâdïllâs âre mâde. Cut ïnto lârge quârters or smâller croutons. Serve hot wïth the soup!

8. Serve the soup bowls wïth sour creâm, colby jâck cheese, âvocâdo, fresh lïme, cïlântro/green onïons âs desïred. If you only do one toppïng, to me, the cheese ïs â MUST! If you don't serve wïth the quesâdïllâs, âdd some tortïllâ strïps to the top.

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