crock pot chicken enchilada soup
★★★★★
5
Reviews
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 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
@kitchencrew
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Ingredients For crock pot chicken enchilada soup
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1 rotisserie deli chicken, (bones removed) and chopped into pieces
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1 canhominy drained (15.25 oz)
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1 canblack beans (15.25 oz)
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1 canpinto beans (15.25 oz)
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1 cancorn drained or small pkg frozen corn (15.25 oz)
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1 cangreen enchilada sauce (10 oz)
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1 candiced tomatoes (14.5 oz)
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1 cangreen chiles, chopped (Ortega's; 4 oz)
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1 canRotel 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
How To Make crock pot chicken enchilada soup
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1Add everything to Crock Pot lined with a Crock Pot liner.
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2Stir together.
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3Let cook for 4 to 6 hours on low.
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4If it seems too thick, add more broth. Serve with chips, sour cream, cheese, chopped onions, and chopped avocados.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Crock Pot Chicken Enchilada Soup:
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