Creamy Chicken Enchilada Soup For The Crock Pot Recipes

CREAMY CHICKEN ENCHILADA SOUP

Steps:

• Pour all ingredients except the cream cheese and mozzarella into a large pot heated over medium high heat on the stove top.
• Allow to cook for about 30 minutes, or until chicken is cooked through.
• Remove chicken from pot and shred in a bowl using 2 forks. Return to pot.
• Cut the cream cheese into small cubes and add them and the shredded mozzarella cheese to the pot.
• Stir well until the cream cheese has melted completely into the soup.
• Serve topped with sour cream, shredded cheese, tortilla strips, etc.

CHICKEN ENCHILADA SLOW COOKER SOUP

Steps:

• Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
• Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.

CREAMY CHICKEN ENCHILADA SOUP FOR THE CROCK POT

Steps:

• Put chicken breasts in crock pot, cover with remaining ingredients except rice and cream of chicken.
• Cook 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.
• Serve 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.

CREAMY CHICKEN ENCHILADA SOUP

Steps:

• Mix chicken, condensed soup, enchilada sauce, milk, chiles, tortillas, and garlic powder together in a large pot; bring to a boil. Reduce heat and let simmer for 15 minutes.
• Remove soup from the heat and stir in sour cream until well blended.

SLOW-COOKED CHICKEN ENCHILADA SOUP

Steps:

• In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

CROCK POT CREAMY ENCHILADA CHOWDER

Steps:

• Place the pinto beans, tomatoes, and frozen corn in a 4-qt crock pot and mix well.
• In a large bowl combine the enchilada sauce and cream of chicken soup, mixing well to blend.
• Gradually stir in the milk, mixing until smooth.
• Pour over bean/corn/tomato mix in crockpot.
• Cover and cook on low heat for 6-8 hours.
• If using half and half add it and the cheese and stir until cheese melted. Turn crockpot to high and cook for another 30 minutes to 1 hour.
• Serve hot soup in individual bowls topped with sour cream, shredded cheese, and/or chopped onion as desired. I also serve flour tortillas on the side for dipping into the soup.