★★★★★ | Slow Cooker Chicken Enchilada Soup

★★★★★ | Slow Cooker Chicken Enchilada Soup
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ The perfect Slow Cooker Chicken Enchilada Soup loaded with Mexican spices, corn, beans and chicken! Top with shredded cheddar for a delicious easy slow cooker dinner! #slowcooker #soup | #let'scooking

Prep time: 00:10
Cook time: 08:00
Total time: 08:10

Yield: 2 Bowls
Ingredients:
1.5 pounds chicken breast
1 (32 ounce) carton chicken broth
1 (28 ounce) can crushed tomatoes
1 (10 ounce) can rotel
1 (15 ounce) can beans (white beans, black beans, pinto beans, kidney beans, whatever you prefer)
1 (15 ounce) can corn
1 (4 ounce) can chopped green chills
2 tablespoons + 1 teaspoon chili powder
1 tablespoon cumin
2 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
6 corn tortillas, cut in half, and sliced into thin strips*
## CLICK TO SEE FULL RECIPES ##

Instructions:

• Place all of the ingredients except the corn tortillas in a large slow cooker. Set slow cooker on low and let cook for 8 hours.
• Before serving remove chicken and shred and place it back in the slow cooker.
• Just before serving add the sliced corn tortillas and stir.
• Serve with sharp shredded cheddar, cilantro and crispy tortilla strips if desired.
• *The tortilla strips will not hold up well for the left over soup. If you do not think the soup will be eaten in one serving I suggest placing the tortilla strips in your bowl and ladling the warm soup over the tortillas. They will soften nicely and give it an authentic enchilada taste.


Calories per serving: CALORIES HERE

Fat per serving: FAT HERE

Rated 5/5 based on 17.000 customer reviews

★★★★★ | Slow Cooker Chicken Enchilada Soup

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