Monday, January 28, 2013

Crock Pot Chicken Enchilada Soup

Note:  We are supposed to get a wave of cold weather.  I HOPE!   I plan to throw all of this into the crock pot so that we can enjoy soup over the next couple of days.  

Crock Pot Chicken Enchilada Soup

Ingredients
2 tablespoons extra virgin olive oil
1 large
onion, finely chopped
3 tablespoons
minced garlic 
1 rotisserie chicken, about 4 cups shredded, remove the skin
32 ounces
reduced sodium chicken broth
2 -  28 ounce cans
mild green enchilada sauce
2 - 10 ounce cans
Mild Rotel diced tomatoes with peppers
4 cups
cooked spanish rice (I used a package version from Knorr)
2 tablespoons
ground cumin
8 ounces
sour cream
shredded cheddar cheese for topping
1 bag
tortilla chips for topping

Directions
Saute' onions in oil over medium heat until softened.   Stir in garlic and cook another minute.  Pour into crock pot and turn on Low.   Add the rest of the ingredients.  Stir well and let cook on low for 4-6 hours.   Serve into bowls.  Top with shredded cheese and tortillas chips.


2 comments:

Ramona JapaneseRedneck said...

my silly redneck informed me that he does not like soup.....after 14 years, he decides this

I think this would be great

Jenn said...

This sounds really good !