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Slow Cooker Chicken Enchilada Soup

yield: 14 total time: 50 minutes
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Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 onion large, finely chopped
  • 3 tablespoons minced garlic
  • 1 rotisserie chicken about 4 cups shredded, no skin
  • 32 ounces reduced sodium chicken broth
  • 56 ounces sauce mild green enchilada
  • 20 ounces tomatoes Mild Rotel diced, with peppers
  • 4 cups spanish rice cooked, I used 2 packages of Knorr Fiesta Rice
  • 3 tablespoons ground cumin
  • 8 ounces sour cream
  • 2 cups shredded cheddar cheese for topping
  • 1 bunch cilantro leaves fresh, for topping
  • 1 bag tortilla chips for topping

Nutrition

  • Calories : 580 calories
  • Carbohydrate : 75 grams
  • Cholesterol : 140 milligrams
  • Fat : 21 grams
  • Fiber : 6 grams
  • Protein : 22 grams
  • SaturatedFat : 8 grams
  • Sodium : 820 milligrams
  • Sugar : 13 grams
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