Crock Pot Chicken Enchilada Soup
Ingredients
- 2 tbsp. vegetable oil
- 2 medium onions, diced
- 4 garlic cloves, minced
- 1 qt. chicken stock
- 1 tbsp. chicken soup base
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 1/2 tsp. black pepper
- 1/4 to 1/2 tsp. cayenne pepper, to taste
- 8 oz. can tomato sauce
- 19 oz. can enchilada sauce (or two 10 oz. cans)
- 6 small corn tortillas, minced
- 16 oz. Velveeta, cubed
- 1 c. Colby-Jack cheese, shredded
- 22 oz. bag Tyson roasted and diced chicken, thawed
- 1 can whole kernel corn (or 1 freezer bag sweet corn)
- Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips
Instructions
- 1 In a skillet, heat the vegetable oil over medium heat, and sauté 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, or use an immersion blender. Add the chicken pieces and corn and heat through, another 30-60 minutes. Check seasonings and garnish as you like before serving.