CROCK POT CHICKEN ENCHILADA SOUP
Ingredients
- 5 cups water
- 4 tbsp corn starch
- 1 14.5 oz can of diced tomatoes
- 1 8 oz can of tomato sauce
- 1 28 oz can of green enchilada sauce
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tbsp salt, or more depending you your preference
- 2 frozen chicken breasts
Instructions
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Add 5 cups of water to crock pot.
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Wisk in 4 tbsp of corn starch.
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Add 14.5 oz. can of diced tomatoes, 8 oz. can of tomato sauce, 1 tsp. garlic powder, 1 tsp. cumin and 1/2 tbsp. salt. Give it a stir and then add frozen chicken.
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Cook on low for 6 -8 hours or on high for 3-4 hours. Basically, when you can shred the chicken, it's done.
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Using 2 forks, a food processor or mixer, shred chicken.
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Serve with your favorite toppings. Ideas...shredded cheese, sour cream, onions, tortilla chips.
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Store leftovers in your refrigerator for up to a week. Also, freezes well.
Recipe Notes
- The soup will be very thin at first, then will thicken a little as it cools. It is a brothy, thin soup. The toppings you choose will add some thickness.
- You can use thawed chicken, it will just take less time. For thawed chicken, cook on low for 4 hours or on high for 2 hours.
- Don't use pre-cooked chicken. The soup doesn't thicken at all when you use pre-cooked chicken.