1/3 Photos of Creamy Chicken Enchilada Soup for the Crock Pot
9 hrs 5 mins
One morning, the weather man said it was going to be 4 degrees that night. So I knew I had to make soup and didn't want to go to the store. So I scrounged in the cabinet and this recipe was born. Use hotter sauce if want more heat. This has a mild spice just right for my guy, who doesn't like hot.
My Private Note
Units: US | Metric
- 1Put chicken breasts in crock pot, cover with remaining ingredients except rice and cream of chicken.
- 2Cook on low 8 hours. At end of cook time, with spoon, break up chicken. Stir in cream of chicken. Cook on high for 30 mins more.
- 3Serve over rice in bowls. You may mix the rice into the soup but the leftovers will be very thick and you may have to add some broth to help consistancy.
Browse Our Top 3 Steps Or Less Recipes
You Might Also Like...View All 3 Steps Or Less Recipes
Nutritional Facts for Creamy Chicken Enchilada Soup for the Crock Pot
Serving Size: 1 (562 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 579.5
- Calories from Fat 46
- Total Fat 5.2 g
- Saturated Fat 1.0 g
- Cholesterol 87.7 mg
- Sodium 964.4 mg
- Total Carbohydrate 84.3 g
- Dietary Fiber 12.5 g
- Sugars 9.2 g
- Protein 48.9 g
The following items or measurements are not included:
98% fat-free cream of chicken soup