Crock Pot Chicken Enchilada Soup

7
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 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! Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 4 votes

Comments:
Serves:
A lot.
Prep:
20 Min
Cook:
6 Hr
Method:
Slow Cooker Crock Pot

Ingredients

  • ·
    1 rotisserie deli chicken, (bones removed) and chopped into pieces
  • 1 can(s)
    hominy drained (15.25 oz)
  • 1 can(s)
    black beans (15.25 oz)
  • 1 can(s)
    pinto beans (15.25 oz)
  • 1 can(s)
    corn drained or small pkg frozen corn (15.25 oz)
  • 1 can(s)
    green enchilada sauce (10 oz)
  • 1 can(s)
    diced tomatoes (14.5 oz)
  • 1 can(s)
    green chiles, chopped (Ortega's; 4 oz)
  • 1 can(s)
    Rotel chili fixins (10 oz)
  • 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.
  2. Stir together.
  3. Let cook for 4 to 6 hours on low.
  4. If it seems too thick, add more broth. Serve with chips, sour cream, cheese, chopped onions, and chopped avocados.

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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