Chicken Enchilada Soup
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
Shredded cheese, cilantro, tortilla chips/strips, sour cream, slice avocado
- 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.