Southwest Cheesy Chicken Enchilada Soup
Description
Treat your family to the taste of enchiladas in a bowl with this easy Southwest cheesy chicken enchilada soup made in your slow cooker.
Ingredients
•
6 cups chicken broth
•
1 pound skinless, boneless chicken breast halves
•
1 (15 ounce) can tomato sauce
•
1 (15 ounce) can Mexican-style pinto beans
•
1 cup salsa
•
5 tablespoons chili powder
•
1/4 cup dried minced onion
•
4 teaspoons minced garlic
•
1 teaspoon dried Mexican oregano
•
1 teaspoon dried basil
•
1 teaspoon cayenne pepper
•
1 teaspoon ground cumin
•
1 teaspoon salt
•
2 cups cooked rice
•
2 cups shredded Monterey Jack cheese
Directions
1
Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
2
Use forks to shred chicken. Stir in cooked rice.
3
Ladle into bowls and garnish with Monterey Jack cheese.