SLOW-COOKER CHICKEN ENCHILADA SOUP

Slow-Cooker Chicken Enchilada Soup image

Prepare a tasty soup ahead of time with Slow-Cooker Chicken Enchilada Soup! Cheesiness and corn tortillas make this chicken enchilada soup so special.

Provided by My Food and Family

Time 8h10m

Yield 10-12 servings

Number Of Ingredients 16

Ingredients

1 lb. chicken, cooked
1 can (15 oz.) whole peeled tomatoes
1 can (10 oz.) enchilada sauce (mild red sauce)
1 can (4 oz.) chopped green chili peppers
1 tsp. garlic powder
2 cups water
2 cups chicken broth
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dried basil leaves
1 pkg. (10 oz.) frozen corn
1 Tbsp. chopped fresh cilantro
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
7 corn tortillas
olive oil

Steps:

PLACE all of the ingredients (besides the corn tortillas, olive oil, and cheese) into the slow cooker.
COOK on low for 6-8 hours.
AFTER the 6-8 hours take a potato masher and mash up the tomatoes. This should also shred the chicken, but if you would like the pieces smaller you can shred the chicken inside the crock pot.
PREHEAT the oven to 350˚F. Rub olive oil on both sides of the corn tortillas (add salt if desired) and cut into thin strips. Place on a baking sheet for about 10 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g