Slow-Cooker Chicken Enchilada Soup - Kraft Recipes Top

Slow-Cooker Chicken Enchilada Soup

Prep Time
Total Time

10-12 servings

Prepare a tasty soup ahead of time with Slow-Cooker Chicken Enchilada Soup! Cheesiness and corn tortillas make this chicken enchilada soup so special.

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What You Need

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Make It

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  • PLACE all of the ingredients (besides the corn tortillas, olive oil, and cheese) into the slow cooker.
  • COOK on low for 6-8 hours.
  • AFTER the 6-8 hours take a potato masher and mash up the tomatoes. This should also shred the chicken, but if you would like the pieces smaller you can shred the chicken inside the crock pot.
  • PREHEAT the oven to 350˚F. Rub olive oil on both sides of the corn tortillas (add salt if desired) and cut into thin strips. Place on a baking sheet for about 10 minutes.

Special Equipment Needed


  • 10-12 servings

Nutritional Information

Serving Size 10-12 servings
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from Recipe does not seem complete!? Want to make this, but the recipe doesn't tell me what to do with the corn tortillas after they have been in the oven.
Date published: 2016-10-20
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