Slow Cooker Chicken Enchilada Soup

Who Needs A Cape?


This is one of those recipes that caught me off guard, I was hoping it would taste good, but not THAT good! Yep, I have a feeling you’ll be feeling the same way about this Slow Cooker Chicken Enchilada Soup! I combined a couple different recipes to come up with this one, both were supposedly “{copycat} Chili’s Chicken Enchilada Soup” recipes, both sounded good, so I altered ingredients to my taste buds and came up with this recipe. This dish may very well taste similar to the soup served at Chili’s but I haven’t eaten there in ages, so I can’t personally say if it even comes close.

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6 Hr


Slow Cooker Crock Pot


1 clove
diced onion
4 clove
garlic, minced
32 oz
chicken broth
2 tsp
ground cumin
2 tsp
chili powder
1/2 tsp
ground black pepper
1 can(s)
campbell's tomato soup (small)
10 oz
red enchilada sauce
1 c
crushed, tortilla chips
16 oz
velveeta cheese, cubed
1 c
colby-jack cheese, shredded
chicken breasts, boneless/skinless
1 c
corn, frozen or canned

Directions Step-By-Step

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About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican