Name: Southwest Cheesy Chicken Enchilada Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Chicken broth - 6 cups; Skinless, boneless chicken breast halves - 1 pound; Tomato sauce - 1 (15 ounce) can; Mexican-style pinto beans - 1 (15 ounce) can; Salsa - 1 cup; Chili powder - 5 tablespoons; Dried minced onion - ¼ cup; Minced garlic - 4 teaspoons; Dried Mexican oregano - 1 teaspoon; Dried basil - 1 teaspoon; Cayenne pepper - 1 teaspoon; Ground cumin - 1 teaspoon; Salt - 1 teaspoon; Cooked rice - 2 cups; Shredded Monterey Jack cheese - 2 cups

Ingredients for - Southwest Cheesy Chicken Enchilada Soup

1. Chicken broth 6 cups

2. Skinless, boneless chicken breast halves 1 pound

3. Tomato sauce 1 (15 ounce) can

4. Mexican-style pinto beans 1 (15 ounce) can

5. Salsa 1 cup

6. Chili powder 5 tablespoons

7. Dried minced onion ¼ cup

8. Minced garlic 4 teaspoons

9. Dried Mexican oregano 1 teaspoon

10. Dried basil 1 teaspoon

11. Cayenne pepper 1 teaspoon

12. Ground cumin 1 teaspoon

13. Salt 1 teaspoon

14. Cooked rice 2 cups

15. Shredded Monterey Jack cheese 2 cups

How to cook deliciously - Southwest Cheesy Chicken Enchilada Soup

1 . Stage

Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.

2 . Stage

Use forks to shred chicken. Stir in cooked rice.

3 . Stage

Ladle into bowls and garnish with Monterey Jack cheese.