Southwestern Enchilada Chicken Soup

Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

Very easy, flavorful soup. Low in calories. This was out of a newspaper--food section. Made in crock pot, so easy in summer.

Ingredients Nutrition


  1. In a large skillet, saute the cut up chicken (I cut in thin strips).
  2. Saute in the hot oil until lightly browned.
  3. Transfer to a crock pot.
  4. Stir in remaining ingredients.
  5. Cover and cook on low 6-8 hours.
  6. Cut tortilla strips thin and fry in hot oil until browned.
  7. Top each bowl of soup with tortilla strips and shredded cheese.
Most Helpful

5 5

This soup was very tasty. The only change I made was to roast the poblano before chopping it. It was delicious!

4 5

Nice soup. Had the right amount of spice. Next time I will use about 1 cup or so less water. The soup was very good but a little watery. Thanks Rose of Sharon for soup that will be on list to make again. Made for My Three Chefs.