Crock Pot Chicken Enchilada Soup

By Danielle Sprueill
@esorami

I keep making this because we love it especially on a 'soup' day. It's delicious and easy. It's very adjustable to your own liking.

Rating:

★★★★★ 4 votes

Comments:

36 Comments

Serves:

A lot.

Prep:

20 Min

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Notes from the Test Kitchen:
This is a great soup to warm ya up on a cold night. The seasonings give it a southwest flair. It's tasty on it's own, but the toppings take it over the top! The best part of this recipe is it's easy to make. Throw everything in the crock pot and let it do its magic.

Ingredients

: 1 roasted deli chicken, ( bones removed) and chopped into pieces
1 can(s): hominy drained
1 can(s): black beans
1 can(s): pinto beans
1 can(s): corn drained (or small pkg froz corn)
1 large: can green enchilida sauce
1 can(s): tomatoes diced
1 can(s): green chiles chopped (ortega's)
1 can(s): rotel chili fixins
1 c: water or chicken broth
1 pkg: taco seasoning
1/2 tsp: garlic powder

How to Make Crock Pot Chicken Enchilada Soup

Step-by-Step

1Add everything to crock pot lined with crock pot liner, stir, and let cook for 4 to 6 hours on low.
2Serve with chips, sour cream, cheese, chopped onions, and chopped avocado's.
3If it seems too thick add more broth.

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