Slow Cooker Enchilada Chicken Soup

So my favorite way to cook things is in a slow cooker because it is really simple and you can make a lot at once, my favorite kind of food is mexican. This takes my two favorites and combines them into a delicious meal. This is probably one of the easiest soup recipes I have come across in a long time. It is perfect for dinner or even lunch and really is simple. It is also flexible which I also like. Enjoy!

Ingredients

  • 1 28 oz can green or red enchilada sauce (whatever you prefer) $2-3
  • 3 chicken breasts (boneless and skinless) $5-6
  • 1 cup half and half $2-3
  • 3 cups chicken broth $2-3
  • 4 oz cream cheese (cubed and at room temp) $2-3
  • 4 oz salsa (green verde or red salsa) $2-3
  • 2 cups shredded cheese (Mexican blend) $3-4

Servings: 4-6

Cost: $10-15

Directions

  1. Add chicken, enchilada sauce, and chicken broth into slow cooker.
  2. Cook for 6-8 hours on LOW or 4-6 on High.
  3. Take chicken out and shred it with a fork and knife.
  4. Put chicken back into slow cooker and stir in half and half.
  5. Stir in all of the cheeses and salsa.
  6. Stir until all of the cheese is melted.
  7. Serve.

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