Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

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Slow Cooker Chicken Enchilada Soup is a delicious and comforting soup made with shredded chicken, enchilada sauce, beans, corn, and seasonings. It’s cooked low and slow in a slow cooker, allowing all the flavors to meld together for a rich and flavorful dish.
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mexican
Calories: 351

Ingredients
  

  • 1 lb chicken breasts boneless, skinless
  • 1 can red enchilada sauce 10 oz
  • 1 can diced tomatoes 14.5 oz
  • 1 can black beans 15 oz, drained and rinsed
  • 1 can corn 15 oz, drained
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 cups chicken broth
Optional toppings:
  • shredded cheese
  • sour cream
  • avocado
  • cilantro
  • tortilla strips

Method
 

  1. Place chicken breasts in the slow cooker.
  2. Add enchilada sauce, diced tomatoes, black beans, corn, onion, garlic, chili powder, cumin, salt, and pepper.
  3. Pour in chicken broth and stir to combine.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and tender.
  5. Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker and stir to combine.
  6. Taste and adjust seasoning as needed.
  7. Serve the soup hot, topped with your favorite toppings like shredded cheese, sour cream, avocado, cilantro, and tortilla strips.
  8. Enjoy!

Nutrition

Calories: 351kcalCarbohydrates: 45gProtein: 35gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 75mgSodium: 592mgPotassium: 1144mgFiber: 10gSugar: 9gVitamin A: 587IUVitamin C: 19mgCalcium: 78mgIron: 4mg

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