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(Zupa's Copycat) Crockpot Chicken Enchilada Soup at FoodApparel.com

Zupa's Copycat Crockpot Chicken Enchilada Soup

Course Soup
Cuisine Classic
Author Tammy Blankenship (adapted from multiple recipes found on Pinterest)

Ingredients

  • 1 pound frozen chicken breasts
  • 1 teaspoon cumin
  • 3 tablespoons chili powder
  • 1 ounce can diced green chilies 4
  • 1 tablespoon minced garlic approximately 6 cloves
  • 1 oz small can green enchilada sauce 10-
  • 1 oz small can red enchilada sauce 10-
  • 1 can black beans rinsed
  • 1 oz can tomato sauce 15
  • 2 cups water
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 oz can evaporated milk 15
  • salt and pepper to taste

Instructions

  1. Place the first 10 ingredients in crock pot.
  2. Cook on low for 6 hours.
  3. Pull out chicken, shred, and put back in the crock pot.
  4. In a small sauce pan, melt butter on medium heat.
  5. Add flour until it forms a paste.
  6. Add evaporated milk and stir until it begins to boil and thicken.
  7. Pour the mixture into the crock pot, mix and cook for 1 more hour.
  8. Serve with tortilla chips, cheese, cilantro, and avocado.