Mexican Enchilada Soup

Print Recipe

Preparation time:10 minutes
Slow Cooker Size3.5L+
Serves:4
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:

  1. Combine all ingredients except for cream cheese, cilantro, green onions, and tortilla chips in slow cooker. Cook on Low setting for 6 hours.
  2. Add cream cheese and stir until smooth and blended
  3. Serve over tortilla chips, and garnish with chopped cilantro and green onions on top.

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