Mexican

Crockpot Chicken Enchilada Soup is for Dinner.

Crockpot Chicken Enchilada Soup takes 20 minutes to prepare.

Crockpot Chicken Enchilada Soup takes 150 minutes to cook.

Crockpot Chicken Enchilada Soup makes 20 servings.

The ingredients for Crockpot Chicken Enchilada Soup are:

2 tablespoons vegetable oil
2 medium onions, diced
4 cloves garlic, minced
1 quart chicken stock
1 tablespoon chicken soup base
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper, to taste
1 (8 oz). can tomato sauce
1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
16 oz. Velveeta, cubed (I used and calculated American Cheese)
1 cup co-jack cheese, shredded
1 22 oz. bag Tyson roasted and diced chicken, thawed
1 can whole kernel corn**, drained (optional) - not included in nutrition calcuations
Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips (also not included in nutritional calculations

Here is how you make Crockpot Chicken Enchilada Soup:

In a skillet, heat the vegetable oil over medium heat, and saute' the onions until they are tender. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook over high heat for two hours or low for four. Whisk until smooth (you may wish to use a stick blender). Add the chicken pieces and corn and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving.Serving Size: 20 CupsNumber of Servings: 20Recipe submitted by SparkPeople user NOTJUSTXS.

The nutritional information for Crockpot Chicken Enchilada Soup is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 177.2

• Total Fat: 10.8 g
• Cholesterol: 46.2 mg
• Sodium: 891.4 mg
• Total Carbs: 4.8 g
• Dietary Fiber: 1.0 g
• Protein: 15.3 g

Crockpot Chicken Enchilada Soup is Mexican cuisine.