Crock Pot Chicken Enchilada Soup
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
  1. Add 5 cups of water to crock pot. 

  2. Wisk in 4 tbsp of corn starch.

  3. 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.

  4. Cook on low for 6 -8 hours or on high for 3-4 hours. Basically, when you can shred the chicken, it's done.

  5. Using 2 forks, a food processor or mixer, shred chicken. 

  6. Serve with your favorite toppings. Ideas...shredded cheese, sour cream, onions, tortilla chips.

  7. Store leftovers in your refrigerator for up to a week. Also, freezes well.

Recipe Notes