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Slow Cooker Chicken Enchilada Soup Freezer Meal

Course Slow Cooker
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 4 -6
Author Stephanie Ertel

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

  1. Label freezer bag with cooking instructions and date.
  2. Place all ingredients into freezer bag, except corn, crushed tortillas and garnish toppings.
  3. Thaw in fridge over night.
  4. Dump bag into slow cooker along with crushed tortilla chips and cook on low approximately 6 hours.
  5. 30 minutes prior to end of cook time, remove chicken breasts & shred.
  6. Stir contents of slow cooker, making sure all cheese is incorporated.
  7. Add shredded chicken back to slow cooker along with corn.
  8. Stir & finish cooking time.
  9. Garnish as desired.
  10. Serve and enjoy!