Easy Enchilada Soup
Versatile, easy, quick, and all the Mexican flavors we love so much.
Ingredients
- 1 medium onion diced
- 1 pepper diced
- 2 cloves garlic minced
- 2 teaspoons taco seasoning
- 19 oz can enchilada sauce
- 10 oz can rotel
- 2 cups salsa verde / regular
- 3/4 cup rice
- 3 - 4 cups water depending your desired thickness
- 1.5 lbs cooked & shredded chicken / beef
- Juice of a large lime
- Garnishes: Avocado sour cream, cilantro, cheddar cheese, hot sauce, additional lime
Instructions
- Saute the onions and peppers in some olive oil until tender.
- Add the garlic and seasonings, cook for 1 minute.
- Add enchilada sauce, diced tomatoes, salsa, water, rice, and chicken.
- Bring to a low boil and simmer for 30 minutes or until rice and chicken are done.
- Remove chicken, shred and return to soup. (if using raw chicken)
- Before serving, add the juice of one large lime and season to taste.
- Garnish with all your favorite enchilada fixings.
- Layer in the onions, garlic, chicken and taco seasonings.
- Pour in the enchilada sauce, salsa, beans, water and tomatoes.
- Stir in the rice.
- Cover and cook until chicken can shred easily. 7-8 hours on low, 4-5 hours on high.
- Take chicken out, let cool for a minute. Shred and return to the slow cooker.
- Stir in the fresh lime juice and season to taste.
- Garnish with all your favorite enchilada fixings.