Prepare a tasty soup ahead of time with Slow-Cooker Chicken Enchilada Soup! Cheesiness and corn tortillas make this chicken enchilada soup so special.
What You Need
Original recipe yields 1 serving
1 lb. chicken, cooked
1 can (15 oz.) whole peeled tomatoes
1 can (10 oz.) enchilada sauce (mild red sauce)
1 can (4 oz.) chopped green chili peppers
1 tsp. garlic powder
2 cups water
2 cups chicken broth
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dried basil leaves
1 pkg. (10 oz.) frozen corn
1 Tbsp. chopped fresh cilantro
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
7 corn tortillas
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Let's Make It
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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.