Crockpot Chicken Enchilada Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 tablespoons vegetable oil2 medium onions, diced4 cloves garlic, minced1 quart chicken stock1 tablespoon chicken soup base2 teaspoons ground cumin2 teaspoons chili powder1/2 teaspoon black pepper1/4 to 1/2 teaspoon cayenne pepper, to taste1 (8 oz). can tomato sauce1 (19 oz.) can enchilada sauce (or two 10 oz. cans)16 oz. Velveeta, cubed (I used and calculated American Cheese)1 cup co-jack cheese, shredded1 22 oz. bag Tyson roasted and diced chicken, thawed1 can whole kernel corn**, drained (optional) - not included in nutrition calcuationsGarnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips (also not included in nutritional calculations
In a skillet, heat the vegetable oil over medium heat, and saute' 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 (you may wish to use a stick blender). 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.
Serving Size: 20 Cups
Number of Servings: 20
Recipe submitted by SparkPeople user NOTJUSTXS.
Serving Size: 20 Cups
Number of Servings: 20
Recipe submitted by SparkPeople user NOTJUSTXS.
Nutritional Info Amount Per Serving
- Calories: 177.2
- Total Fat: 10.8 g
- Cholesterol: 46.2 mg
- Sodium: 891.4 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.0 g
- Protein: 15.3 g
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