Slow Cooker Chicken Enchilada Soup
INGREDIENTS
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2 tablespoons extra virgin olive oil
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1 large onion, finely chopped
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3 tablespoons minced garlic
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1 rotisserie chicken, about 4 cups shredded (no skin)
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32 ounces reduced sodium chicken broth
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Two 28 ounce cans mild green enchilada sauce
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Two 10 ounce cans Mild Rotel diced tomatoes with peppers
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4 cups cooked spanish rice (I used 2 packages of Knorr Fiesta Rice)
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3 tablespoons ground cumin
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8 ounces sour cream
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2 cups shredded cheddar cheese for topping
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1 bunch fresh cilantro leaves for topping
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1 bag tortilla chips for topping
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