Slow Cooker Chicken Enchilada Soup
Prep Time: 10 mins
Cook Time: 8 hrs
Total Time: 8 hrs 10 mins
Ingredients
- 1 1/2 Pounds Chicken Breasts, OR one rotisserie chicken, shredded
- 1 White or yellow onion diced
- 1/2 Teaspoon Salt
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Pepper
- 2 Tbsp taco seasoning
- 1 28 Ounce Can red enchilada sauce
- 1 15 ounce Can corn drained
- 1 15 ounce Can black beans drained and rinsed
- 1 15 ounce Can ranch style beans do not drain
- 1 Cup Salsa
- 2 Cups Vegetable or chicken broth
- 2 Tsp Hot pepper sauce if desired
- 2 Cups shredded cheese of choice
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
Instructions
1. add the chicken breasts to the crockpot and season with the taco seasoning, salt, pepper, and garlic powder.
2. add all additional items except cheese to the crock pot and stir. Cover the crockpot and cook on low for 6-8 hours, or high for 4-5 hours.
3. after cooking, mix together the cornstarch with the water. add to the crockpot and stir. allow soup to thicken for 5-10 minutes.
4. Stir in the cheese. Serve immediately with your favorite toppings.
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