Chicken Enchilada Soup (Crock Pot)
"Another one from a good friend. Easy and delish"
- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 4 (10 3/4 ounce) cans cream of chicken soup, undiluted
- 1 lb Velveeta cheese (regular or Mexican)
- 1 (10 ounce) can Rotel Tomatoes
- 2 cups cooked chicken, shredded
- 2 cups milk
- 1 tablespoon chili powder (to taste)
directions
- Mix all ingredients and heat in crockpot. Serve hot with crushed Doritas.
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Reviews
-
very very good and so simple. I did the same thing as robyn and thinned it a bit with extra milk and chicken broth and served as is without the chips and it was great. -
We loved this soup! I added some Tobasco because we love spicy and they had chips on theirs, mine I topped with green onion and this was great! I thinned it out with a little chicken stock but that was the only difference. I will make this recipe again, I am forced to we all loved it! -
I made this recipe for a fire dept. fundraiser and several people asked for the recipe. I just happened to have it with me! It turned out a little spicy for my taste even after using regular Rotel but I found that adding a dollop of sour cream helped cool it down nicely. I also used some of the broth from the chicken to thin it down a little. I will make this again! Perfect for a cold winter's day! -
Very easy to put together and very tasty. An easy recipie for those days you don't feel like cooking, but have the need for something other than takeaway! Thanks TXOLDHAM, this is a keeper !
RECIPE SUBMITTED BY
TXOLDHAM
Plano, Texas
