Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp. olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 quart chicken stock
  • 1 Tbsp. chicken soup base
  • 2 tsp. cumin
  • 2 tsp. chili powder
  • 1/2 tsp. black pepper
  • 1 8 oz. can tomato paste
  • 20 oz. red enchilada sauce
  • 1 cup masa harina (found in the Mexican food aisle)
  • 16 oz. Velveeta, cubed
  • 1 cup shredded Colby Jack cheese
  • 1 22 oz. bag precooked, diced chicken
  • 1 cup frozen corn
  • 1 can black beans, rinsed and drained
  • Garnish: sour cream, tortilla strips/chips, shredded cheese, pico de gallo,

Instruction

  • Add oil to a medium sized skillet over medium-low heat. Once hot, add onion and saute for 2 to 3 minutes, until translucent and soft. Add garlic and cook another minute. Add to your slow cooker.
  • Add all remaining ingredients except for the chicken, corn, black beans and garnishes. Stir until combined. You may need a whisk to incorporate the masa harina. Cook on high for 2 hours or low for 4 hours. Stir occasionally. 
  • During the last 45 minutes add the chicken, corn and black beans. Top with desired garnishes.