SOUTHWEST CHEESY CHICKEN ENCHILADA SOUP

Southwest Cheesy Chicken Enchilada Soup image

The taste of chicken enchiladas in a soup. I combined my favorite homemade enchilada sauce recipe with my old enchilada soup recipe and this emerged. My family goes wild when they find out this Southwest cheesy chicken enchilada is for dinner. Garnish with sour cream and black olives.

Provided by bleucheeseme

Categories Mexican Chicken Soups and Stews

Time 8h20m

Yield 8

Number Of Ingredients 15

Ingredients

6 cups chicken broth
1 pound skinless, boneless chicken breast halves
1 (15 ounce) can tomato sauce
1 (15 ounce) can Mexican-style pinto beans
1 cup salsa
5 tablespoons chili powder
¼ cup dried minced onion
4 teaspoons minced garlic
1 teaspoon dried Mexican oregano
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon salt
2 cups cooked rice
2 cups shredded Monterey Jack cheese

Steps:

Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
Use forks to shred chicken. Stir in cooked rice.
Ladle into bowls and garnish with Monterey Jack cheese.

Nutrition Facts : Calories 307.7 calories, Carbohydrate 27.9 g, Cholesterol 58.9 mg, Fat 11.7 g, Fiber 5.2 g, Protein 23.9 g, SaturatedFat 6 g, Sodium 1969.4 mg, Sugar 5.3 g