Chicken Enchilada Soup

You’ll Need:

2 tbsp. olive oil
1 medium onion, diced
4 tsp. minced garlic
1 qt. chicken stock
1 tbsp. chicken soup base
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 8 oz. can tomato sauce
2 10 oz. cans enchilada sauce
16 oz. Velveeta, diced
1 c. colby jack cheese, shredded
1 22 oz. bag Tyson Grilled Chicken Strips
tortilla chips

How To:

In a skillet, heat the olive oil over medium heat and saute the onions until they are tender. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into the crock pot.

Add all remaining ingredients into crock pot except for chicken. Cook in slow cooker on HIGH for 2 hours, or on LOW for 4 hours. Whisk until smooth.

Add the chicken pieces and heat through, another 30 minutes to an hour. Check seasonings.

Serve with crushed tortilla chips sprinkled on top; garnish with green onions and/or sour cream, if desired.

Makes: 10 bowls
Prep Time: 30 minutes
Chill Time: n/a
Cook Time: 5 hours
Calories: 306