Creamy Chicken Enchilada Soup For The Crock Pot Food

CREAMY CHICKEN ENCHILADA SOUP

Steps:

• Pour all ingredients except the cream cheese and mozzarella into a large pot heated over medium high heat on the stove top.
• Allow to cook for about 30 minutes, or until chicken is cooked through.
• Remove chicken from pot and shred in a bowl using 2 forks. Return to pot.
• Cut the cream cheese into small cubes and add them and the shredded mozzarella cheese to the pot.
• Stir well until the cream cheese has melted completely into the soup.
• Serve topped with sour cream, shredded cheese, tortilla strips, etc.

CREAMY CHICKEN ENCHILADA SOUP FOR THE CROCK POT

Steps:

• Put chicken breasts in crock pot, cover with remaining ingredients except rice and cream of chicken.
• Cook on low 8 hours. At end of cook time, with spoon, break up chicken. Stir in cream of chicken. Cook on high for 30 mins more.
• Serve over rice in bowls. You may mix the rice into the soup but the leftovers will be very thick and you may have to add some broth to help consistancy.

CHICKEN ENCHILADA SOUP (CROCK POT)

Steps:

• Chop the onion and lay it in the bottom of the crock pot.
• Cook (I boil them) the chicken breasts, then shred them with a fork.
• Layer that over the onions.
• I add some chopped garlic (a teaspoon or so) and then add several teaspoons of dried cilantro, although fresh is good too (when I've used fresh I still add a bit of dried; this can be a bland recipe without spice!). Throw in salt, cumin, garlic powder (if using) and chili powder to taste (taste later, of course; you can add more!) and/or the taco seasoning. I also sometimes put in half a can of green enchilada sauce.
• Add the red enchilada sauce, and then the broth.
• Turn the crock pot on high and let it cook for about 3 hours. You want the onions to cook.
• Then mix your cup of masa harina with your two cups of water, in a separate bowl. Make sure to whisk it well, with no lumps. The masa harina will give it a corn tortilla-type flavor, and will not overly thicken the soup (if it does, add more broth or water), but make sure you've mixed it well before you add it so you don't have lumps. Stir.
• Let that cook at least half an hour.
• Taste. Add more spice if necessary.
• Add the cheese. Two cups is more cheesy, more tasty, but also more fatty. As I'm a fan of extra cheese on top when I'm going to eat it, I tend to go for one cup in the soup and add more later.
• Stir. Let that cook just a few more minutes, then serve with chips, green onion.

CHICKEN ENCHILADA SOUP (CROCK POT)

Steps:

• Mix all ingredients and heat in crockpot. Serve hot with crushed Doritas.

CREAMY CHICKEN ENCHILADA SOUP

Steps:

• Mix chicken, condensed soup, enchilada sauce, milk, chiles, tortillas, and garlic powder together in a large pot; bring to a boil. Reduce heat and let simmer for 15 minutes.
• Remove soup from the heat and stir in sour cream until well blended.

CHICKEN ENCHILADA SLOW COOKER SOUP

Steps:

• Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
• Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.

EASY CREAMY CHICKEN ENCHILADA SOUP

Steps:

• Mix first four ingredients in a pot over low heat, stirring regularly.
• Add canned ingredients and keep heating until Velveeta is melted and all ingredients are heated through.
• Add salt, garlic powder, cumin to taste.
• Possible garnishes include tortilla chips, shredded cheese, sour cream, or hot sauce.

CROCK POT CREAMY ENCHILADA CHOWDER

Steps:

• Place the pinto beans, tomatoes, and frozen corn in a 4-qt crock pot and mix well.
• In a large bowl combine the enchilada sauce and cream of chicken soup, mixing well to blend.
• Gradually stir in the milk, mixing until smooth.
• Pour over bean/corn/tomato mix in crockpot.
• Cover and cook on low heat for 6-8 hours.
• If using half and half add it and the cheese and stir until cheese melted. Turn crockpot to high and cook for another 30 minutes to 1 hour.
• Serve hot soup in individual bowls topped with sour cream, shredded cheese, and/or chopped onion as desired. I also serve flour tortillas on the side for dipping into the soup.