Chicken Enchilada Soup

Chicken enchilada soup from Project Garden

Here’s one of the most popular recipes from Stacy’s 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.

Stacy is a gardener, birder, and naturalist, and the author of nearly 10 books, including The Kids' Outdoor Adventure Book, The Secret Lives of Animals, Project Garden, and 101 Plants You Can't Kill.

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