Crock Pot Chicken Enchilada Soup

Name: Crock Pot Chicken Enchilada Soup
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: A lot.
Cuisine: American
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 frozen corn); 1 large can green enchilida sauce; 1 can(s) diced tomatoes; 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

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.

Blue Ribbon Recipe

This is a great soup to warm ya up on a cold night. The ingredients give it a Southwest flair. It's tasty on its 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. The Test Kitchen

Rating:

★★★★★ 4 votes5

Comments:

36 Comments

Serves:

A lot.

Prep:

20 Min

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

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 frozen corn)
1 large

can green enchilida sauce
1 can(s)

diced tomatoes
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
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How to Make Crock Pot Chicken Enchilada Soup

Step-by-Step

Add everything to Crock Pot lined with a Crock Pot liner. Stir and let cook for 4 to 6 hours on low.
Serve with chips, sour cream, cheese, chopped onions, and chopped avocados.
If it seems too thick, add more broth.

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