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Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup Recipe

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 3 tablespoons minced garlic
  • 1 rotisserie chicken, about 4 cups shredded (no skin)
  • 32 ounces reduced sodium chicken broth
  • Two 28 ounce cans mild green enchilada sauce
  • Two 10 ounce cans Mild Rotel diced tomatoes with peppers
  • 4 cups cooked spanish rice (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 fresh cilantro leaves for topping
  • 1 bag tortilla chips for topping
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