Candi's Chicken Enchilada soup

Candi Hummer


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!
All pictures in this recipe were taken by me


☆☆☆☆☆ 0 votes

30 Min
4 Hr 30 Min
Slow Cooker Crock Pot


  • 1 can(s)
    tomato sauce 15oz
  • 1 small
    can diced green chilies
  • 1 can(s)
    diced tomatoes undrained 15oz
  • 2 Tbsp
    chicken bullion
  • ·
    apporx 2 cups water
  • ·
    approx 2 cups milk
  • 1 Tbsp
    diy taco seasoning (or store bought)
  • 1/2 tsp
  • 1 small
    diced onion
  • 1 can(s)
    pinto beans rinsed
  • 5 medium
    garlic cloves diced
  • 1-2 lb
    diced chicken breast (boneless skinless)

  • 1-2 c
    crushed tortilla chips
  • 1-1 1/2 c
    shredded cheddar cheese
  • 2 Tbsp
    diced fresh green onion

How to Make Candi's Chicken Enchilada soup


  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.
  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
  3. serve with crushed tortilla chips, cheese and diced green onions on top!

Printable Recipe Card

About Candi's Chicken Enchilada soup

Course/Dish: Chicken Soups Other Soups
Main Ingredient: Chicken
Regional Style: Mexican

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