Flavorful Chicken Enchilada Soup

(from saymyname’s recipe box)

11 cups

Categories: Chicken, Main Dish, Slow Cooker, Soup, Tex-Mex

Ingredients

  • 1/4 onion, chopped
  • 2 garlic cloves, crushed and chopped
  • 3/4 bell pepper, chopped (green, yellow, and or red)
  • 1 tablespoon oil
  • 2 chicken breasts, cooked and cubed
  • 10 3/4 ounces condensed cream of chicken soup
  • 15 ounces tomato sauce
  • 2 cups water
  • 2 teaspoons chicken bouillon
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 cup frozen corn
  • 8 ounces tortilla chips
  • 1 cup cheese, shredded (Mexican blend = Mild Cheddar, Monterey Jack, Queso Quesadilla, and Asadero)

Directions

  1. In large pot; onion, garlic, and bell peppers in oil.

  2. Add chicken, soup, tomato sauce, water, spices, and corn.

  3. Bring to a boil.

  4. Cover and simmer 45 minutes, stirring occasionally.

  5. Crush tortilla chips into each bowl.

  6. Ladle soup over the top.

  7. Sprinkle with cheese.

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