Southwest Cheesy Chicken Enchilada Soup

The taste of chicken enchiladas in a soup. I combined my favorite homemade enchilada sauce recipe with my old enchilada soup recipe and this emerged. My family goes wild when they find out this Southwest cheesy chicken enchilada is for dinner. Garnish with sour cream and black olives.

• Preparation Time: 20 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 20 mins
• Calories: 308 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 cup salsa
• 1 teaspoon ground cumin
• 1 pound skinless, boneless chicken breast halves
• 1 (15 ounce) can tomato sauce
• 5 tablespoons chili powder
• 1 teaspoon cayenne pepper
• 6 cups chicken broth
• 2 cups shredded Monterey Jack cheese
• ¼ cup dried minced onion
• 4 teaspoons minced garlic
• 2 cups cooked rice
• 1 (15 ounce) can Mexican-style pinto beans
• 1 teaspoon dried Mexican oregano

Recipe Instructions

Step 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.

Step 2

Use forks to shred chicken. Stir in cooked rice.

Step 3

Ladle into bowls and garnish with Monterey Jack cheese.