Chicken Enchilada Soup...Souper GOOD!

Chicken Enchilada Soup

Y'all....this is the BEST soup EVER!  No Joke.  This trumps chili, stew, potato, or even vegetable soup.  

Slow Cooker Chicken Enchilada Soup

2 tablespoons of vegetable oil

2 medium onions, diced

4 cloves garlic, minced

1-quart chicken stock

1 tablespoon chicken soup base

2 teaspoons ground cumin

2 teaspoons chili powder

½ teaspoon black pepper

¼ to ½ teaspoon cayenne pepper, to taste (ouch!!!!)

1 (8 oz.) can tomato sauce

1 (19 oz.) can enchilada sauce

16 oz. Velveeta, cubed (Hey…I didn’t say it was lo-cal)

2 cups cooked and shredded chicken

1 can whole kernel corn, drained 

Heat the olive oil over medium heat, and sauté the onions until they are tender. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook over high heat for two hours or low for four. Whisk until smooth. Add the chicken pieces and corn and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving.

 

**Although not called for in this recipe, I like to add a can of chili beans and a can of Rotel tomatoes with green to mine. I like to live on the edge and paint outside the lines, like that. LOL

 

 


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