Crock Pot Chicken Enchilada Soup

Crockpot Chicken Enchilada Soup

Have you ever had Chili’s enchilada soup? It’s one of my favorites. So I searched for recipes that came close, and modified this one so it didn’t have any added sugar. Throw it is the crock pot all day, and you come home to a delicious soup all ready to eat.

INGREDIENTS:

  • 2 tablespoons vegetable oil
  • 2 medium onions, diced
  • 4 cloves garlic, minced
  • 1 quart chicken stock
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper, to taste
  • 1 (8 oz). can tomato sauce
  • 1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
  • 6 small corn tortillas, minced
  • 24 oz. shredded cheese
  • 1 22 oz. bag Tyson roasted and diced chicken, thawed
  • 1 can whole kernel corn, drained
  • Optional garnishes: sour cream, shredded cheese, crunchy tortilla strips

DIRECTIONS:

  1. In a skillet, heat the vegetable oil over medium heat, and saute’ the onions until they are tender.
  2. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot.
  3. Add all the other ingredients, except the chicken and corn. Cook on low heat for 4-6 hours.
  4. Whisk until smooth (you may wish to use a stick blender). Add the chicken pieces and corn and heat through, about another 30-60 minutes.
  5. Garnish as you like before serving. Enjoy!