Chicken Fiesta Soup

"Fill up the crockpot with the ingredients -- come home to a great aroma. Don't let the long list of ingredients stop you from trying this."
 
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Ready In:
8hrs 15mins
Ingredients:
17
Serves:
8
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ingredients

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directions

  • Combine all ingredients in crockpot except the tostada shells and cheese.
  • Cover and cook on low for 8 hours.
  • To serve, fill individual soup bowls with soup, Garnish with tostada shells and cheese.
  • Preparation time does not include the time to cook the chicken breasts.
  • Extra corn and/or pinto beans/kidney beans can be subsituted for the squash and zucchini if desired.

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Reviews

  1. My family loves this soup! (I'ts out of a Crock-Pot recipe book). When I make it I use green enchilada sauce instead of red, dried cilantro and frozen sliced yellow squash, omiting the zucchini. I have even used canned chicken before so I didn't have to cook and shred chicken breasts. It's also very easy to adjust how "spicy" it is. Perfect Crock-Pot meal!
     
  2. This is a pretty good soup. I made it as written and it was very easy to put together. Next time I think I may try it as a vegetarian soup. Thanks for the recipe.
     
  3. Sorry Bobbie but way too many flavors in this recipe. Might be good for you but for us it was a dud.
     
  4. I made this for our Sunday night supper & we both loved it. wasn't organised enough for the crockpot, so made it on the stove, simmering for 30 mins, then let stand. Only changes I made were to use salsa instead of enchilada sauce & left out cilantro. DH even said he'll make this for himself when I'm away. Thanks for sharing this winner.
     
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Tweaks

  1. My family loves this soup! (I'ts out of a Crock-Pot recipe book). When I make it I use green enchilada sauce instead of red, dried cilantro and frozen sliced yellow squash, omiting the zucchini. I have even used canned chicken before so I didn't have to cook and shred chicken breasts. It's also very easy to adjust how "spicy" it is. Perfect Crock-Pot meal!
     
  2. I made this for our Sunday night supper & we both loved it. wasn't organised enough for the crockpot, so made it on the stove, simmering for 30 mins, then let stand. Only changes I made were to use salsa instead of enchilada sauce & left out cilantro. DH even said he'll make this for himself when I'm away. Thanks for sharing this winner.
     

RECIPE SUBMITTED BY

This is a picture of me with my oldest grandson, DJ and was taken this past summer when we went on a cruise and land tour of Alaska. I am retired after working for the same company for 25 years. My husband is a retired military officer. After the military he started working for Lockheed and is now retired from there as well. We live in San Jose, CA and have lived in the same house for over 33 years. We have two grown children and 6 beautiful grandchildren. I love to try new recipes and jazz up old ones. Taste of Home and Southern Living are my favorite recipe magazines(I enjoy reading a little bit about the people who submit the recipes). Recipe Zaar is just an incredible site. I've made many new friends since joining. I have tons of cookbooks -- but now when I need a new recipe that I know I can count on, I come here! <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg"> <img src="http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg">
 
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