Crock pot Chicken Quesadilla Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 4 hours 10 minutes

Ingredients

1/2 green bell pepper, diced

1/4 onion, diced fine

3 medium boneless, skinless chicken breasts

1 (10 ounce) can red enchilada sauce

1 (10 ounce) can Rotel or diced tomatoes with green chilies

2 (14 ounce) can black beans

1 (15 ounce) can corn with the juice

1 cup chicken broth

1 garlic minced

3/4 tsp cummin

1/2 tsp paprika

3/4 tsp salt

1/4 tsp black pepper

1 1/4 Tablespoons chili powder

1 (8 ounce) package cream cheese, softened

4 flour tortillas

1 cup cheese of your choice

Lime juice

Sour cream

Grated cheese

Avocado

Directions

In a large crock pot, place diced green pepper, onion, minced garlic, chicken breasts, undrained tomatoes, enchilada sauce, black beans that are rinsed and drained, corn, and chicken broth.

Then on top add the cumin, paprika, salt, pepper, and chili powder. Mix together and place the lid on top.

Let it cook on low for 4 - 6 hours or high for 3 - 4 hours, depending on your crock pot. Make sure that the chicken gets up to 160 degrees in the center.

Remove the chicken and shred or dice it .

Add the cream cheese; I like to cut mine into small cubes, or I use cream cheese that has been in the freezer.

Stir until it is mixed in well.

Place the shredded chicken back into the crock pot.

Then you can make a couple of quesadillas for dipping in your soup.

On one of the flour tortillas, place enough cheese to cover the tortilla. Place the second one on top.

Place in the micro wave on a micro wave safe plate. Warm it up for 15 - 30 seconds depending on your micro wave. Just watch for the cheese to melt.

Cut into 8 - 10 pieces with a pizza cutter and dip into the soup while eating.

Nutrition

• Serving Size: 1
• Calories: 496
• Total Fat: 21 g
• Saturated Fat: 8 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Cholesterol: 83 mg
• Sodium: 1537 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 7 g
• Total Sugars: 8 g
• Protein: 33 g