Mexican Enchilada Soup
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Mexican Enchilada Soup is rated
/
5
based on votes.
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Preparation time: |
10 minutes |
| Slow Cooker Size |
3.5L+ |
| Serves: |
4 |
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Cooking time: |
LOW 6 hours HIGH 3 hours |
Ingredients:
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- 280g (10 oz) can cream of chicken soup
- 280g (10 oz) can green enchilada sauce
- 110g (4 oz) can chopped green chiles
- 1 cup chicken broth
- 220g (8 oz) package cream cheese, cut into small cubes,
softened
- chopped cilantro
- Chopped green onions
- Tortilla chips
Steps:
- Combine all ingredients except for cream cheese, cilantro, green
onions, and tortilla chips in slow cooker. Cook on Low setting for 6
hours.
- Add cream cheese and stir until smooth and blended
- Serve over tortilla chips, and garnish with chopped cilantro and
green onions on top.
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