Slow Cooker Cheesy Chicken Enchilada Soup

March 24, 2014

150

This is one of those recipes that caught me off guard, I was hoping it would taste good, but not THAT good! Yep, I have a feeling you’ll be feeling the same way about this Slow Cooker Chicken Enchilada Soup! I combined a couple different recipes to come up with this one, both were supposedly “{copycat} Chili’s Chicken Enchilada Soup” recipes, both sounded good, so I altered ingredients to my taste buds and came up with this recipe. This dish may very well taste similar to the soup served at C

1 cup diced onion
4 garlic cloves, minced
1 32 oz. carton chicken broth
2 t ground cumin
2 t chili powder
1/2 t ground black pepper
1 15 oz. can Campbell's Tomato Soup
1 10 oz. can red enchilada sauce
1 cup crushed tortilla chips
16 oz. Velveeta cheese, cubed
1 cup colby-jack cheese, shredded
3-4 chicken breasts
1 cup corn, frozen or canned (I used white corn, we like the smaller pieces)
Garnish: sour cream, shredded cheese, crushed tortilla chips, diced avocado or tomato

Spray slow cooker with non-stick cooking spray. Place all ingredients into slow cooker, except corn. Cook on low approximately 6 hours. 30 minutes prior to end of cook time, remove chicken breasts & shred....
See the full directions on my site

Nutritions

Calories
388

Sodium
1095mg
45% DV

Fat
18g
28% DV

Protein
15g
30% DV

Carbs
29g
9% DV

Fiber
2g
11% DV