Chicken Enchilada Soup

Ingredients:

3-4 Chicken Breasts

48 oz of Chicken Broth

10 oz can of Rotel

4 oz can of Green Chiles

15 oz can of Enchilada Sauce

1 can of Black Beans (drained & rinsed)

1 block of Cream Cheese

1 cup of finely diced Red Bell Pepper

1 cup of finely diced Green Bell Pepper

1 cup of finely diced Onion

3-4 Green Onions finely diced

3 tablespoons of finely diced Cilantro

1 lb of Shredded Colby & Monterey Cheese(I grated a block of cheese. It’s just my preference)

1 1/2 teaspoons of Chili Powder

1/2 teaspoon of Garlic Powder

1/2 teaspoon of Onion Powder

1 1/2 tablespoons of Cumin

Toppings:

Shredded cheese, cilantro, tortilla chips/strips, sour cream, slice avocado

Directions:

  • Place ALL ingredients BUT the shredded cheese into the crockpot.
  • Cook on low for 6-8 hours OR high 4-6 hours.
  • Shred the chicken breast and stir in the shredded cheese. Wait about 15 minutes before serving.
  • Serve in bowls & add your favorite toppings.
  • Leave a comment

    Please note, comments must be approved before they are published