Cheesy Slow Cooker Chicken Enchilada Soup

Baca Juga

Slow cooker chicken enchilada soup is the soup rendition of one of my most loved Tex Mex dinners, Creamy Chicken Enchiladas. In addition to the fact that it is simpler to make; I can toss it together in the moderate cooker and let it stew throughout the evening.

While I want to make this moderate cooker soup with taco chicken I've just made, you can generally utilize rotisserie chicken, extra chicken, or even fajita style chicken. Simply ensure the chicken is cooked before you toss the soup together. 

You can cut tortillas into littler squares or triangles and add to the soup throughout the previous 30 minutes or so of cook time. Since at any rate one individual in my home is checking carbs, I like to keep the tortillas out, cut into bigger triangles, and serve close by the soup.

Ingredients

• 1 1/2 cups extra sharp cheddar cheese, shredded
• 4 cups chicken broth
• 3 Roma tomatoes, diced
• 1/2 large yellow onion, minced
• 1 large bell pepper, minced
• 1 cup chicken, *shredded
• 1 teaspoon garlic, minced
• 1 teaspoon salt
• 2 cups heavy whipping cream
• 1/2 teaspoon ground black pepper

Instructions

1. Prep the vegetables by washing, chopping, and mincing.
2. Add the chicken broth, cheese, tomatoes, bell pepper, onion, garlic, and chicken to the slow cooker, stirring it all together.
3. Stir the heavy whipping cream into your soup mixture.
4. Next, add and stir in the salt and pepper.
5. Place the lid on your slow cooker, and cook the soup on high for about 4 hours, or on low for about 6 to 8 hours.
6. If you choose to add tortillas to your soup, slice them up into smaller squares or triangles and stir into the soup for the last 30 minutes or so of cook time.
7. Serve with all your favorite Tex Mex goodies, like sour cream, guacamole or avocado, more shredded cheese, fresh tomatoes, green onions, etc.

 source: adventuresofmel.com