Soups

Slow Cooker Cheesy Chicken Enchilada Soup

102

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

8
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

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Roasted vegetables are the easiest way to fix a tasty side dish. Just spread them in a pan and place in the oven. This is one of those recipes that can be easily doubled or tripled to feed an even bigger crowd. You really can’t go wrong when making this roasted vegetable recipe. Slice up ...

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