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–+ servings
Chicken Enchilada Soup with Crispy Quesadillas

Chicken Enchilada Soup

When you need a warm winter hug...this delicious creamy and flavorul chicken enchilada will make you feel cozy from the inside out!
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4 - 6 servings
Calories 877 kcal

Ingredients
  

  • 2 cups rotisserie chicken shredded OR 2 boneless, skinless, frozen chicken breast
  • 2 cans cream of chicken soup
  • 2 cup chicken broth
  • 1 can undrained, whole corn
  • 1 small can green chili peppers
  • 1 Tablespoon dried onion flakes
  • 1 tsp. cumin
  • 1/2 tsp. coarse black pepper
  • 1 tsp garlic salt
  • 1 Tablespoon chopped cilantro
  • 1 cup sour cream
  • 2 cups shredded cheese sour cream, and chopped fresh cilantro for garnish

Quesadillas

  • 4 large flour tortillas
  • butter
  • 3 cups grated cheddar cheese

Instructions
 

  • In your slow cooker place all the above mention ingredients, except for sour cream.
  • Cover and cook on low for 6-8 hours or on High for 3-4 hours.
  • Last 30 minutes of cook time stir in sour cream.
  • Prepare quesadillas as sour cream heats up in soup.
  • Butter flour tortillas on one side.
  • Heat a large skillet over medium heat. Lay tortilla flat. Add cheese to half of tortilla. Fold tortilla over cheese. Grill until golden and flip and cook the other side. Cut in half.
  • Serve soup in bowls. Garnish with cheese, a dollop of sour cream, and sprinkle with more fresh cilantro.
  • Dip two golden crispy quesadilla's into the soup and enjoy!

Nutrition

Serving: 2cupsCalories: 877kcalCarbohydrates: 36gProtein: 56gFat: 57gSaturated Fat: 27gPolyunsaturated Fat: 22gTrans Fat: 1gCholesterol: 221mgSodium: 2364mgFiber: 2gSugar: 4g
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