Real Recipes From Real Home Cooks ®

candi's chicken enchilada soup

Recipe by
Candi Hummer
Silver Springs, NV

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

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

Ingredients For candi's chicken enchilada soup

  • 1 can
    tomato sauce 15oz
  • 1 sm
    can diced green chilies
  • 1 can
    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
    cumin
  • 1 sm
    diced onion
  • 1 can
    pinto beans rinsed
  • 5 md
    garlic cloves diced
  • 1-2 lb
    diced chicken breast (boneless skinless)
  • TOPPINGS
  • 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!
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