Crock Pot Chicken Enchilada Soup
By
Danielle Sprueill
@esorami
18
Blue Ribbon Recipe
This is a great chicken soup to warm ya up on a cold night. It's super easy to throw together since store-bought rotisserie chicken is used. All remaining ingredients are added to the crock, and the slow cooker works its magic. Thanks to the Rotel, green chiles, green enchilada sauce, and taco seasoning, this soup has a Southwest flair. It's tasty on its own, but the toppings take it over the top!
The Test Kitchen
★★★★★ 4 votes5
Ingredients
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·1 rotisserie deli chicken, (bones removed) and chopped into pieces
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1 can(s)hominy drained (15.25 oz)
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1 can(s)black beans (15.25 oz)
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1 can(s)pinto beans (15.25 oz)
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1 can(s)corn drained or small pkg frozen corn (15.25 oz)
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1 can(s)green enchilada sauce (10 oz)
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1 can(s)diced tomatoes (14.5 oz)
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1 can(s)green chiles, chopped (Ortega's; 4 oz)
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1 can(s)Rotel chili fixins (10 oz)
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1 cwater or chicken broth
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1 pkgtaco seasoning
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1/2 tspgarlic powder