Chicken Enchilada Soup
This Chicken Enchilada Soup Recipe takes just minutes to prepare and is perfect for feeding a crowd. It can be made on the stove top or in the Crock Pot.
Servings 8
Cost $25
Equipment
- Stove
- Dutch Oven or large pot You can also use a Crock Pot
- cutting board
- chef knife
- measuring cups
- measuring spoons
- mixing spoon
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion finely chopped
- 1 tablespoon minced garlic
- 28 oz cans chicken broth
- two 28 oz cans mild green enchilada sauce
- 1 tablespoon cumin
- ½ tsp Lawry's garlic salt
- two 14 oz cans diced tomatoes undrained I use Rotel mild
- 8 oz sour cream
- 2 cups shredded cheddar cheese
- 4 cups cooked chicken, cubed or shredded
Instructions
- Place oil in a 5qt dutch oven over medium-high heat. Place onions and garlic into hot oil and sauté for 3-5 minutes or until tender. Add chicken broth, enchilada sauce, cumin, garlic seasoning, and tomatoes. Stir and let cook for 10 minutes or until hot. Reduce heat to low then add sour cream, cheese, and cooked chicken. Stir and let simmer for 15-20 minutes or until cheese is melted through.
- Top each soup bowl with a handful of crushed tortilla chips. Enjoy!