candi's chicken enchilada soup
My husband had a chicken enchilada soup at a little deli and asked me to try to make some like it! It took me a couple tries, but he likes mine best now! Enjoy! All pictures in this recipe were taken by me
yield
6 -8
prep time
30 Min
cook time
4 Hr 30 Min
method
Slow Cooker Crock Pot
Ingredients For candi's chicken enchilada soup
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1 cantomato sauce 15oz
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1 smcan diced green chilies
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1 candiced tomatoes undrained 15oz
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2 Tbspchicken bullion
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apporx 2 cups water
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approx 2 cups milk
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1 Tbspdiy taco seasoning (or store bought)
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1/2 tspcumin
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1 smdiced onion
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1 canpinto beans rinsed
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5 mdgarlic cloves diced
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1-2 lbdiced chicken breast (boneless skinless)
- TOPPINGS
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1-2 ccrushed tortilla chips
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1-1 1/2 cshredded cheddar cheese
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2 Tbspdiced fresh green onion
How To Make candi's chicken enchilada soup
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1Add 1st 8 ingredients to pot on stove top at med heat until warm, blend with hand mixer, this mixes all ingredients very well and dices up the chili and tomato pieces (I do it this way because my husband wont eat the tomato chunks, you do not have to do it this way!) once it is warm and to your liking add to slow cooker with beans.
-
2Fry chicken, onion and garlic in butter or olive oil until tender. add to slow cooker and cook on low or warm for 3-5 hours
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3serve with crushed tortilla chips, cheese and diced green onions on top!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Candi's Chicken Enchilada soup:
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