Crock-Pot Chicken Enchilada Soup

Came out super bland, alas. I ended up adding a tablespoon of chipotle pepper at the end, doubling the cumin, and ended up adding a ton of taco seasoning when even that wasn't enough. Ended up being pretty good in the end, but I definitely couldn't repeat it from this recipe.

It was good. I wouldn't say spectacular but it was alright.

Added a can of diced tomatoes, added tsp chipotle chili powder, used one cap red and one can green enchilada sauce, used heaping tsp of other spices, used half veggie broth, used pepper jack cheese instead of cheddar. Served with faje and avocado. Could still be a bit spicier. Cooked on high for at least four hours and low another one or two.

Double the chili powder, added an extra can of beans, and halved the enchilada sauce based a review. This recipe is delicious and can't wait to make it again. Made this again for the second week in a row, this time adding all of the enchilada sauce. Delicious either way!

Doubled the cumin, Added half a bar of cream cheese and a bag of yellow Carolina rice. Topped with avocado as well. Delicious!!

Absolutely loved! Adding it to my regular menu.

Doubled cumin amount. Could go an extra 30 minutes to get more tender chicken. Very tasty!