CROCK POT CHICKEN ENCHILADA SOUP

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Crock Pot Chicken Enchilada Soup image

This is a great chicken soup to warm ya up on a cold night. It's super easy to throw together since store-bought rotisserie chicken is used. All remaining ingredients are added to the crock, and the slow cooker works its magic. Thanks to the Rotel, green chiles, green enchilada sauce, and taco seasoning, this soup has a Southwest...

Provided by Danielle Sprueill

Categories     Chicken Soups

Time 6h20m

Number Of Ingredients 12

1 rotisserie deli chicken, (bones removed) and chopped into pieces
1 can(s) hominy drained (15.25 oz)
1 can(s) black beans (15.25 oz)
1 can(s) pinto beans (15.25 oz)
1 can(s) corn drained or small pkg frozen corn (15.25 oz)
1 can(s) green enchilada sauce (10 oz)
1 can(s) diced tomatoes (14.5 oz)
1 can(s) green chiles, chopped (Ortega's; 4 oz)
1 can(s) Rotel chili fixins (10 oz)
1 c water or chicken broth
1 pkg taco seasoning
1/2 tsp garlic powder

Steps:

  • 1. Add everything to Crock Pot lined with a Crock Pot liner.
  • 2. Stir together.
  • 3. Let cook for 4 to 6 hours on low.
  • 4. If it seems too thick, add more broth. Serve with chips, sour cream, cheese, chopped onions, and chopped avocados.

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