Chicken Enchilada Soup

Here’s one of the most popular recipes from my book, Project Garden. It’s especially good topped with fresh avocados.


  • 1 pound cooked, shredded chicken
  • 1 can diced tomatoes
  • 1 can enchilada sauce
  • 1 medium onion, chopped
  • 1 can chopped green chilies
  • 2 teaspoons minced garlic
  • 1 cup water
  • 1 can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 bay leaf
  • 1 can corn, drained
  • 1 tablespoon chopped cilantro
  • Tortilla chips, sour cream, shredded cheese, avocado

Place chicken, tomatoes, enchilada sauce, onion, green chilies and garlic in slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, and bay leaf. Stir in corn and cilantro. Cover and cook on low setting for 6 to 8 hours or on high for 3 to 4 hours. Top with tortilla chips, sour cream, shredded cheese and avocado.

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