★★★★★ | Slow Cooker Chicken Enchilada Soup

★★★★★ | Slow Cooker Chicken Enchilada Soup
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ The perfect Slow Cooker Chicken Enchilada Soup loaded with Mexican spices, corn, beans and chicken! Top with shredded cheddar for a delicious easy slow cooker dinner! #slowcooker #soup | #let'scooking

Prep time: 00:10
Cook time: 08:00
Total time: 08:10

Yield: 2 Bowls
Ingredients:
1.5 pounds chicken breast
1 (32 ounce) carton chicken broth
1 (28 ounce) can crushed tomatoes
1 (10 ounce) can rotel
1 (15 ounce) can beans (white beans, black beans, pinto beans, kidney beans, whatever you prefer)
1 (15 ounce) can corn
1 (4 ounce) can chopped green chills
2 tablespoons + 1 teaspoon chili powder
1 tablespoon cumin
2 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
6 corn tortillas, cut in half, and sliced into

thin strips*
## CLICK TO SEE FULL RECIPES ##

Instructions:

Place all of the ingredients except the corn tortillas in a large slow cooker. Set slow cooker on low and let cook for 8 hours.
Before serving remove chicken and shred and place it back in the slow cooker.
Just before serving add the sliced corn tortillas and stir.
Serve with sharp shredded cheddar, cilantro and crispy tortilla strips if desired.
*The tortilla strips will not hold up well for the left over soup. If you do not think the soup will be eaten in one serving I suggest placing the tortilla strips in your bowl and ladling the warm soup over the tortillas. They will soften nicely and give it an authentic enchilada taste.

Calories per serving: CALORIES HERE

Fat per serving: FAT HERE