Copycat Crock Pot Woodranch Chicken Enchilada Soup

December 27, 2012

567

1 medium onion, diced
1 tsp granulated garlic or 4 cloves garlic diced
3-6 inch corn tortillas, chopped in 1 inch pieces
1 (10.5 oz) can Rotel tomatoes with diced green chilis
4 cups chicken broth
1 tsp cumin
1 tsp coriander
1 tsp oregano
1/2 tsp cayenne (or to taste)
1 to 1 1/2 lbs frozen boneless skinless chicken breasts
1 (15-16 oz) can white beans, rinsed and drained
1-1/2 cups red enchilada sauce (ex. Las Palmas, La Victoria)
1-2 teaspoons salt and pepper, to taste

Toppings:

1 cup shredded cheddar or colby jack cheese
2-4 ounces corn or flour tortilla chips, broken up

1. In a 4 or 6 qt crock pot add all ingredients except the salt and pepper. Cook on high for 4 hours, or until chicken is cooked, and onions are soft. Remove chicken and set aside on a plate. Place the...
See the full directions on my site

Nutritions

Calories
327

Sodium
902mg
37% DV

Fat
9g
14% DV

Protein
16g
33% DV

Carbs
37g
12% DV

Fiber
9g
38% DV