Slow Cooker Chicken Enchilada Soup


foodblog 004

  • 1 can black beans, drained
  • 1 can diced green chilies 
  • 1 can diced tomatoes (14.5 oz size)
  • 1 packet enchilada or taco seasoning mix
  • 2 cups chicken broth
  • 1 can (8 oz) tomato sauce
  • 2-3 boneless chicken breasts
  • 4 oz sour cream or cream cheese
  • Toppings: shredded cheddar cheese, lime, avocado, or tortilla chips

In crock pot, mix the enchilada packet together with the water and tomato sauce. Add chicken, black beans, chilies and diced tomatoes on top of that. Cook on low 6-8 hours.

Stir in sour cream. Cover and cook about 20 minutes or until thickened. Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with shredded cheddar cheese, lime, avocado, or tortilla chips.

Recipe courtesy of Real Mom Kitchen

Comments

Jen said…
I was just about to post a tortilla soup recipe on my examiner page! It's different from yours...do you mind if I post it? I don't want to step on your toes.
October 17, 2009 at 10:35 PM
JessicaE said…
I made this soup and it is GREAT! i also added a can of green chiles YUM.
January 28, 2012 at 12:41 AM
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