Prepare a tasty soup ahead of time with Slow-Cooker Chicken Enchilada Soup! Cheesiness and corn tortillas make this chicken enchilada soup so special.
Provided by My Food and Family
Categories Soup Recipes
Time 8h10m
Yield 10-12 servings
Number Of Ingredients 16
Steps:
- PLACE all of the ingredients (besides the corn tortillas, olive oil, and cheese) into the slow cooker.
- COOK on low for 6-8 hours.
- AFTER the 6-8 hours take a potato masher and mash up the tomatoes. This should also shred the chicken, but if you would like the pieces smaller you can shred the chicken inside the crock pot.
- PREHEAT the oven to 350˚F. Rub olive oil on both sides of the corn tortillas (add salt if desired) and cut into thin strips. Place on a baking sheet for about 10 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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