gastrogirl:

slow cooker chicken enchilada soup.

I made this yesterday and it was awesome. Had to improvise a tad though due to the local shop not having everything and it being an american recipe, but my god it was good. I used kidney beans instead of black beans, half a tube of tomato puree instead of the tomato paste, a tin of sweetcorn instead of frozen. Didn’t put in the green chillis, sour cream or cilantro in but added about a teaspoon of crushed chillis, finely chopped red pepper and a tiny bit of smoked paprika.

I thought the tortilla strips would be really weird in it, but they were yummy. If I was to make it a again (which I probably will do) I’ll put slightly less cumin in, I think it was a little bit too strong.

I served it with nachos and cheese on the side which was awesome. There’s loads left over for today so I think I’m going to put cheese on the top like on the picture.

Highly recommend this dish, the boy said it was one of the nicest things I’ve ever made!

Yummy!