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Creamy Chicken Enchilada Soup

Print Recipe
Servings 6

Ingredients
  

  • 23 oz shredded chicken
  • 16 oz frozen diced butternut squash
  • 16 oz frozen riced cauliflower
  • 10 oz package mile red enchilada sauce
  • 2 tbsp chopped onion
  • 1 tbsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tbsp chili powder
  • 1 tsp oregano
  • 1 tsp onion powder
  • 1 can Rotel 
  • 1 1/2 cups 1% cottage cheese

Instructions
 

  • Mix the following ingredients in a crock-pot: shredded chicken, frozen diced butternut squash, frozen riced cauliflower, red enchilada sauce, chopped onion, salt, black pepper, garlic powder, chili powder, oregano, and onion powder.
  • Cook for about an hour and a half, until chicken is tender (the longer it sits the better the flavor).
  • Add can of Rotel and stir.
  • Pour a couple spoonfuls of the soup into a separate bowl or cup and add 1 1/2 cups of 1% cottage cheese.
  • Immersion blend until it becomes a thick and cheesy sauce.
  • Pour the sauce over the soup and stir.
  • Add any toppings you want.