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Crock-Pot Chicken Enchilada Soup

Lena Abraham
  • 210 minutes
  • Serves 6 to 8

INGREDIENTS

2 lb

Chicken breasts, boneless skinless

1 can

Black beans

1

Cilantro

1 can

Corn

1 tsp

Garlic powder

1

Lime

1/2

Onion

1 can

Tomatoes, fire-roasted

2 1/2 cups

Chicken broth

1 tsp

Chili powder

1 tsp

Cumin

1

Tortilla chips

1/3 cup

Cheddar cheese

1/4 cup

Heavy cream

1

Sour cream

1 can

Enchilada sauce, red