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Crockpot Chicken Enchilada Soup Recipe

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This recipe for Crockpot Chicken Enchilada Soup, by , is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maddie Smith


1 lb. boneless chicken breast
1 (15 oz.) can whole kernel corn (drained)
1 (14 oz.) can tomatoes with juice
1 can chicken broth
1 can enchilada sauce
1 can Rotel tomatoes
1 onion chopped
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1 tsp. pepper
3 tsp. garlic powder

Place chicken breasts in bottom of crockpot and pour all other ingredients over it. Cook on low for 6-7 hours. Take chicken out and shred or dice meat. Return to crockpot and cook for 30 minutes.




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