candi's chicken enchilada soup
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 1Add 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 2Fry 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 3serve with crushed tortilla chips, cheese and diced green onions on top!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Chicken Soups
Category:
Other Soups
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Ingredient:
Chicken
Diet:
Low Fat
Diet:
Wheat Free
Diet:
Soy Free
Diet:
Low Carb
Method:
Slow Cooker Crock Pot
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