Crock Pot Chicken Enchilada Soup

It turned out really good. I used pinto beans instead and added quinoa for extra protein.

Sooo good! 10 out of 10.

This recipe took WAY longer than what it says. It took 20+ min for prep and require 6+ hrs to cook. It was somewhat easy to make, but ultimately worth having. It is absolutely delicious. Just wish I had known how long it would actually take before I set out to make it.

Very good. I would add a bit more chilis as I love heat.

Loved this soup! I added brown rice. It was delicious and made lots of leftovers 😋

Adding this one to the rotation. It wasn’t as spicy as I’d hoped and we ended up slow cooking it for five hours rather than the thirty minute method, but this was still a delicious meal to share with my girlfriend.

I am 66 and have thought of myself as a NON cook. My family LOVE. LOVE. LOVED!! It!!!!! Even I can make this! Thanks!

2 points per serving Toppings may add to points

I added double the seasonings. 3tbsp chili adobo for added kick. Its spicy and delicious. Will make again.

Not a big fan of corn. Would probably add less next time.

This is a favorite. The chipotle in adobo sauce really kicks up the flavor. I make baked tortilla strips out of old corn tortillas I had laying around to go with.

Yum! I really liked this one. It was super easy to throw together. I used the instantpot method instead, and I used frozen rotisserie breasts instead of fresh. Turned out great and I’d totally do it again. The only complaint was that the soup needed a little more body. A 1/2 tbsp of gelatin would take care of that!