- 4 chicken breast (cooked and diced)
- 7 cups chicken broth
- 1/2 cup milk
- 1 can green enchilada sauce
- 1 can red enchilada sauce
- 4 cups (I used white beans, black beans would be good :)
- 1 onion (diced)
- 1 teaspoon fresh minced garlic
- 1 can diced green chilies
- 1 can rotel with chilies
- 2 cups cheddar cheese
- 1/4 teaspoon garlic salt
- 1/2 teaspoon chili powder
- 1 tablespoon olive oil
- 1/2 teaspoon garlic salt
- 1 cup corn meal
Description
Cheesy Chicken Enchilada Soup (Crock Pot)
Directions
- In a med saute pan add oil and onions sprinkle with garlic salt, as there sauteing in large a large sauce pan add chicken broth and corn meal let both cook for 10-15 mins.
- Here's the easy part… Spray slow cooker with nonstick spray and start dumping in lol.
- Rotel, green chilies, onions, both enchilada's sauces, chicken, broth and corn meal mixture, garlic, beans, chili powder.
- Let cook on low for four hours, then add cheese, cilantro and milk and let cook for at least half hour and Oh My My… This is so good!
- Garnish... With sour cream, chips and cilantro.
- If you like it really spicy some jalapenos :)
Seen this on stumbleupon. I added some minced jalapeno’s for some extra heat. By far the best chicken enchilada soup!
Hi Jake ~ Glad you seen it on stumbleupon. I like the jalapeno’s addition! And happy it’s your favorite
Kelly
I added the jalapeno’s like Jake mentioned and I cut back on the cornmeal to 3/4 cup. This was amazing!
Just made this and it was WONDERFUL!! I followed the recipe, but I did it on the stove top. I cooked the onions, added the broth and cornmeal to the pan and cooked as directed. Once I added the remaining ingredients, I simmered it 30 minutes. Added the milk and cheese and cooked an additional 10 minutes.
Hi Lisa! Thanks so much for trying this recipe and taking the time to leave me your feedback! I’m glad you liked it