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Slow Cooker Chicken Enchilada Soup

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Picky Palate
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main-dish cinco de mayo dinner lunch latin mexican
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Ingredients for 12 servings

2 tablespoons extra virgin olive oil

1 large onion, finely chopped

3 tablespoons minced garlic

1 rotisserie chicken, about 4 cups shredded (no skin)

32 ounces reduced sodium chicken broth

Two 28 ounce cans mild green enchilada sauce

Two 10 ounce cans Mild Rotel diced tomatoes with peppers

4 cups cooked spanish rice (I used 2 packages of Knorr Fiesta rice)

3 tablespoons ground cumin

8 ounces sour cream

2 cups shredded cheddar cheese for topping

1 bunch fresh cilantro leaves for topping

1 bag tortilla chips for topping

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