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Crock Pot Chicken Enchilada Soup- YUM!

Posted by on Nov. 19, 2013 at 10:39 AM
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Slow Cooker Chicken Enchilada Soup 

 

 

 

 

     2 tablespoons extra virgin olive oil

 

      1 large onion, finely chopped

 

     3 tablespoons minced garlic

 

      1 rotisserie chicken, about 4 cups shredded (no skin)

 

     32 ounces reduced sodium chicken broth

 

     Two 28 ounce cans mild green enchilada sauce

 

     Two 10 ounce cans Mild Rotel diced tomatoes with peppers

 

      4 cups cooked spanish rice (I used 2 packages  of Knorr Fiesta Rice)

 

      3 tablespoons ground cumin

 

      8 ounces sour cream

 

     2 cups shredded cheddar  cheese  for topping

 

      1 bunch fresh cilantro leaves for topping

 

      1 bag tortilla chips for topping

Directions

 

1.    Heat oil in large skillet or polover medium heat. Add onions and cook, stirring for 5 minutes until softened.Stir in garlic and cook for an addi tional minute. Transfer to a large 5 quart minimum crock pot with setting on low.

2.    Add shredded chicken to crock pot along with chicken broth, enchilada sauce, tomatoes, rice, cumin and sour cream.Stir  and let cook on low for 4-6 hours

 

Makes 12-16 Servings

by on Nov. 19, 2013 at 10:39 AM
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