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Enchilada Soup Recipe

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This recipe for Enchilada Soup is from Leanna's Wedding, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb boneless skinless chicken
1 10 oz can enchilada sauce
1 can rotel, drained
8 oz can roasted diced tomatoes
1 8 oz can tomato sauce
1 can black beans
3/4 can niblet corn
1 1/2 cup chicken stock (Depending on your desired consistency of soup texture, you may want to add more. I like mine thicker).
1 medium onion diced
1 green pepper diced
1/2 red or yellow pepper diced
2 cloves garlic minced
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 teaspoon taco seasoning
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
Directions:
Directions:
Place chicken in crockpot. I thaw the chicken first in the refrigerator but place the chicken raw in the crockpot. Add remaining ingredients to the crockpot. Cook on either high for 3-4 hours or on low for 6-8 hours. Before serving, shred the chicken into the soup. It should shred pretty easily. Serve with cilantro, cheese, sour cream or desired toppings.
Number Of Servings:
Number Of Servings:
6

 

 

 

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