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Slow Cooker Chicken Enchilada Soup Freezer Meal
Prep Time
10
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
10
minutes
mins
Course:
Slow Cooker
Servings:
4
-6
Ingredients
1
cup
diced onion
4
garlic cloves
minced
1 32
oz.
carton chicken broth
2
tsp
ground cumin
2
tsp
chili powder
1/2
tsp
ground black pepper
1 10
oz.
can Campbell's Tomato Soup
1 10
oz.
can red enchilada sauce
1
cup
crushed tortilla chips
4
cups
colby-jack cheese
shredded
3-4
chicken breasts
1
cup
corn
frozen or canned
Garnish with toppings such as sour cream
mozzarella shredded cheese, crushed tortilla chips, diced avocado and/or tomatoes
Instructions
Label freezer bag with cooking instructions and date.
Place all ingredients into freezer bag, except corn, crushed tortillas and garnish toppings.
Thaw in fridge over night.
Dump bag into slow cooker along with crushed tortilla chips and cook on low approximately 6 hours.
30 minutes prior to end of cook time, remove chicken breasts & shred.
Stir contents of slow cooker, making sure all cheese is incorporated.
Add shredded chicken back to slow cooker along with corn.
Stir & finish cooking time.
Garnish as desired.
Serve and enjoy!