5.0 from 3 votes
Crockpot Chicken Enchilada Soup
Crockpot Chicken Enchilada Soup takes minutes to put together in the morning and yields a delicious dinner after a busy day at work and school. Fresh chicken breast paired with diced onions and bell peppers and the help of a few canned ingredients make this soup come to life.
Prep Time
5 mins
Cook Time
5 hrs
Total Time
5 hrs 5 mins
Servings: 8
Calories: 356 kcal
Course:
Main Course , Soup
Cuisine:
Mexican
Ingredients
- 19 ounces mild enchilada sauce
- 15 ounces black beans drained
- 10 ounces Rot*el
- 3 boneless skinless chicken breast
- 32 ounces chicken stock
- ½ cup onions diced
- ½ cup bell peppers diced
- 1 cup frozen corn kernels
- ½ cup cilantro minced
- 2 cups cooked rice divided
- 1 avocado diced and divided
- 1 cup shredded cheddar cheese divided
- ¼ cup sour cream divided
Instructions
- Combine the mild enchilada sauce, black beans, diced tomatoes and green chiles, boneless chicken breast, chicken stock, diced onions and bell peppers, and frozen corn into a slow cooker. Mix well.
- Place the lid on top and cook on high for 5 hours.
- Once the soup is done cooking, remove the chicken breast. Place in a bowl and shred. Return back to the soup and add in the minced cilantro. Mix well and ladle into bowls. Add about a quarter cup of rice to each bowl.
- Top with a little bit of avocado, shredded cheddar and sour cream. Crush a few tortilla chips on top and enjoy!
Cup of Yum
Notes
- Chicken Stock - If you prefer you can make your own chicken stock for this recipe.
- Toppings - We love to add additional fresh cilantro, cheese, sour cream, diced avocado, and even crumbled tortilla chips.
- Rice - The cooked rice should be added at the end of the soup. I have not tested cooking rice in the soup and do not know if the rice would cook through for the duration of the cooking.
Nutrition Information
Serving
1cup
Calories
356kcal
(18%)
Carbohydrates
43g
(14%)
Protein
19g
(38%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
32mg
(11%)
Sodium
941mg
(39%)
Potassium
679mg
(19%)
Fiber
9g
(36%)
Sugar
9g
(18%)
Vitamin A
1026IU
(21%)
Vitamin C
21mg
(23%)
Calcium
151mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 356
% Daily Value*
| Serving | 1cup | |
| Calories | 356kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 19g | 38% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 941mg | 39% |
| Potassium | 679mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 1026IU | 21% |
| Vitamin C | 21mg | 23% |
| Calcium | 151mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.