Candi's Chicken Enchilada soup
By
Candi Hummer
@nvmommyx6
2
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
It took me a couple tries, but he likes mine best now!
Enjoy!
All pictures in this recipe were taken by me
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
6-8
Prep:
30 Min
Cook:
4 Hr 30 Min
Method:
Slow Cooker Crock Pot
Ingredients
-
1 can(s)tomato sauce 15oz
-
1 smallcan diced green chilies
-
1 can(s)diced tomatoes undrained 15oz
-
2 Tbspchicken bullion
-
·apporx 2 cups water
-
·approx 2 cups milk
-
1 Tbspdiy taco seasoning (or store bought)
-
1/2 tspcumin
-
1 smalldiced onion
-
1 can(s)pinto beans rinsed
-
5 mediumgarlic cloves diced
-
1-2 lbdiced chicken breast (boneless skinless)
-
TOPPINGS
-
1-2 ccrushed tortilla chips
-
1-1 1/2 cshredded cheddar cheese
-
2 Tbspdiced fresh green onion
How to Make Candi's Chicken Enchilada soup
- 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. - 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 - serve with crushed tortilla chips, cheese and diced green onions on top!
