Crock-Pot Chicken Enchilada Soup

No Image AvailableHere is a delicious Mexican inspired dish sent to us by reader Denise Vallejos that is easy to prepare for busy nights ahead of time in the crock-pot!

Crock-Pot Chicken Enchilada Soup

Rating: 51

Prep Time: 20 minutes

Cook Time: 6 hours

Total Time: 6 hours, 20 minutes

Yield: 10 Servings

Crock-Pot Chicken Enchilada Soup


15 Frozen Chicken Tender
1 Small White Onion, Chopped
3 Teaspoons Chopped Garlic
2 Tablespoons Olive Oil
1 Large Can White Hominy (I use Teasdale brand)
2 Cans Green Chile Enchilada Sauce (I use Las Palmas brand)
1 (32 Oz.) Container Sour Cream
Pepper Jack Cheese, Shredded
Salt And Pepper To Season


  1. Take15 chicken tenders, fry in a little olive oil along with 1 small diced white onion and 3 teaspoons of chopped garlic and salt and pepper to season.
  2. Cook until cooked through.
  3. Cut cooked chicken tenders in 3 to 4 pieces.
  4. Put in Crock-pot along with white hominy and enchilada sauce and cook on low for 6 to 8 hours.
  5. Serve in bowl and garnish with a dolop of sour cream and some shredded jack cheese.



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