Crockpot Chicken Enchilada Soup

2 tablespoons 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
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper, to taste
1 (8 oz). can tomato sauce
1 (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, shredded
1 22 oz. bag Tyson roasted and diced chicken, thawed
1 can whole kernel corn**, drained (optional) - not included in nutrition calcuations
Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips (also not included in nutritional calculations

This makes a lot of soup, enough to serve and freeze for later.

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.