Slow Cooker 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 (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 pot over medium heat. Add onions and cook, stirring for 5 minutes until softened. Stir in garlic and cook for an additional 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