candi's chicken enchilada soup

84 Pinches 1 Photo
Silver Springs, NV
Updated on Feb 10, 2014

My husband had a chicken enchilada soup at a little deli and asked me to try to make some like it! It took me a couple tries, but he likes mine best now! Enjoy! All pictures in this recipe were taken by me

prep time 30 Min
cook time 4 Hr 30 Min
method Slow Cooker Crock Pot
yield 6-8 serving(s)

Ingredients

  • 1 can tomato sauce 15oz
  • 1 small can diced green chilies
  • 1 can diced tomatoes undrained 15oz
  • 2 tablespoons chicken bullion
  • - apporx 2 cups water
  • - approx 2 cups milk
  • 1 tablespoon diy taco seasoning (or store bought)
  • 1/2 teaspoon cumin
  • 1 small diced onion
  • 1 can pinto beans rinsed
  • 5 medium garlic cloves diced
  • 1-2 pound diced chicken breast (boneless skinless)
  • TOPPINGS
  • 1-2 cup crushed tortilla chips
  • 1-1 1/2 cups shredded cheddar cheese
  • 2 tablespoons diced fresh green onion

How To Make candi's chicken enchilada soup

  • Step 1
    Add 1st 8 ingredients to pot on stove top at med heat until warm, blend with hand mixer, this mixes all ingredients very well and dices up the chili and tomato pieces (I do it this way because my husband wont eat the tomato chunks, you do not have to do it this way!) once it is warm and to your liking add to slow cooker with beans.
  • Step 2
    Fry chicken, onion and garlic in butter or olive oil until tender. add to slow cooker and cook on low or warm for 3-5 hours
  • Step 3
    serve with crushed tortilla chips, cheese and diced green onions on top!

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes