Chickadilla Soup (Chicken Enchilada Soup for the Slow Cooker)

"Chicken - Enchilada soup - From BH&G magazine. Putting here for safe keeping"
 
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Ready In:
6hrs 10mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Place all ingredients into a 6 quart slow cooker. Mix. Cook on low for 6-8 hours or on high for 3-4 hours.
  • After a few hours, once chicken is cooked remove, shred and return to pot for remaining cooking time.

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Reviews

  1. Love this soup! It's super easy and very flavorful! I use green enchilada sause because I like it better. I have made it in the crockpot and on the stove (with rotisserie chicken meat, when i was in a time crunch) and both have turned out great. I share this with lots of people and get nothing but rave reviews!
     
  2. This is a wonderful soup. To save time I use a purchased rotisserie chicken. After removing the skn and bones, I simmer them to make the broth for the soup. I usually refrigerate the broth and then skim off the extra fat. The only changes I made was using about 3/4ths of the chicken meat, 1 1/2 cups of frozen white corn and adding 1 Tbsp. of sugar along with the spices. I didn't make it in my crockpot, but simmered it on the stovetop for several hours on low heat.
     
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RECIPE SUBMITTED BY

As a new mommy (and cook), who works full-time, I'm now on the lookout for quick, easy, and somewhat healthy recipes. I'm very into crockpot meals these days and being in Southern California we love our BBQ. I have a lot to learn about cooking and figure I better get started since the baby is already 17 months old!
 
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