Slow Cooker Chicken Enchilada Soup
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.
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:
Instructions
- Place chicken breasts in the slow cooker.
- Add enchilada sauce, diced tomatoes, black beans, corn, onion, garlic, chili powder, cumin, salt, and pepper.
- Pour in chicken broth and stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and tender.
- Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker and stir to combine.
- Taste and adjust seasoning as needed.
- Serve the soup hot, topped with your favorite toppings like shredded cheese, sour cream, avocado, cilantro, and tortilla strips.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 351kcal (18%)Carbohydrates: 45g (15%)Protein: 35g (70%)Fat: 5g (8%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 75mg (25%)Sodium: 592mg (26%)Potassium: 1144mg (33%)Fiber: 10g (42%)Sugar: 9g (10%)Vitamin A: 587IU (12%)Vitamin C: 19mg (23%)Calcium: 78mg (8%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
