Crock Pot Chicken Enchilada Soup

1
Danielle Sprueill

By
@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 votes

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

How to Make Crock Pot Chicken Enchilada Soup

Step-by-Step

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

Printable Recipe Card

About Crock Pot Chicken Enchilada Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Fat, Low Carb
Other Tag: Healthy




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