Chicken Enchilada Soup Recipe
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Cook time: 
Total time: 
 
Ingredients
  • 2 chicken breasts
  • 16 oz. Ro-tel
  • 10 oz. Enchilada sauce
  • 14 oz. chicken broth
  • 1 can corn
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp dried cilantro
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 bay leaves
  • Tortilla chips (for topping)
  • Shredded cheddar cheese (for topping)
Instructions
  1. Put all ingredients in crock pot (do not drain corn). Optional - blend Ro-tel before adding to pot
  2. Cook on low for 6-8 hours or on high 3.5-4 hours
  3. With 15-30 minutes left, shred chicken and return to crock pot. Remove bay leaves.
  4. Serve with tortilla chips and shredded cheddar cheese
Notes
*You can also make this on the stove top. Throw everything in a large pot, bring to a boil, then turn the heat down to low and simmer for about an hour, or until chicken is cooked through. Shred chicken once it is cooked through and allow to simmer 10-15 more minutes before serving.
Recipe by Poppy + Grace at https://poppyandgrace.com/2018/10/chicken-enchilada-soup-recipe/