Slow Cooker Chicken Enchilada Soup
Immerse yourself in the tempting aromas of this slow-cooked comforting and flavorful green enchilada chicken chili. The melding of tender rotisserie chicken, aromatic garlic, and zesty enchilada sauce creates a tantalizing dish that is bound to become a new household favorite.
— Constant Cookbook
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 3 tablespoons minced garlic
- 1 rotisserie chicken, about 4 cups shredded (no skin)
- 32 ounces reduced sodium chicken broth
- Two 28 ounce cans mild green enchilada sauce
- Two 10 ounce cans Mild Rotel diced tomatoes with peppers
- 4 cups cooked spanish rice (I used 2 packages of Knorr Fiesta Rice)
- 3 tablespoons ground cumin
- 8 ounces sour cream
- 2 cups shredded cheddar cheese for topping
- 1 bunch fresh cilantro leaves for topping
- 1 bag tortilla chips for topping
Instructions
- Heat oil in large skillet or pot over medium heat. Add onions and cook, stirring for 5 minutes until softened. Stir in garlic and cook for an additional minute. Transfer to a large 5 quart minimum crock pot with setting on low.
- Add shredded chicken to crock pot along with chicken broth, enchilada sauce, tomatoes, rice, cumin and sour cream. Stir and let cook on low for 4-6 hours
Yield
12-16 Servings
Nutrition
- Calories: 386 kcal
- Carbohydrate Content: 53 g
- Protein Content: 11 g
- Fat Content: 13 g
- Saturated Fat Content: 6 g
- Cholesterol Content: 29 mg
- Sodium Content: 162 mg
- Fiber Content: 1 g
- Sugar Content: 1 g
- Serving Size: 1 serving
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