Slow Cooker Chicken Enchilada Soup
User Reviews
5
2 reviews
Excellent
Slow Cooker Chicken Enchilada Soup
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Fix it and forget it, this Slow Cooker Chicken Enchilada Soup Recipe is an easy weeknight dinner idea! Recipe includes instant pot and stove top directions too!
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Ingredients
- 1 ½ pounds chicken breast boneless, skinless (or use thighs
- 3 cups chicken broth
- 10 ounce enchilada sauce canned, red
- 15 ounce black beans drained and rinsed, canned
- 15 ounce corn drained, canned, sweet kernel
- 1 can green chili 3.5 ounce, chopped
- 1 Tablespoon cumin ground
- ½ teaspoon garlic salt
- 1 Tablespoon onion minced
- 1 lime juiced
- tortilla strips cheddar cheese, sour cream, etc, for garnish
Instructions
For the Slow Cooker
- In large slow cooker, add all ingredients. Turn on low and cook for 6-8 hours. Remove chicken and shred with two forks. Return to slow cooker.
- Serve with tortilla strips, plain greek yogurt, fresh cilantro, and shredded cheddar cheese. ENJOY!
For the Instant Pot
- First, select "SAUTE" on the instant pot and add 1 Tbsp olive oil with chicken breasts. Sear the breasts 3 minutes each side.
- Remove chicken and add in chicken broth. Using a wooden spoon, scrape up the bits at the bottom of the pot (to prevent the burn notice). Add in seasonings, enchilada sauce, beans, corn, chilies, and return the chicken to the pot.
- Secure the lid and select "HIGH PRESSURE" for a cook time of 18 minutes. Do a quick release of pressure when cook time ends. Remove chicken and shred it with two forks.
- Return chicken to soup and serve with all the toppings.
For the Stove Top
- Add all the ingredients to a dutch oven and simmer on medium-low, covered, for one hour.
- Remove chicken and shred with two forks and return to soup pot.
- Add the chicken back in and serve with your favorite toppings.
Equipments used:
Notes
- Choose either boneless skinless chicken breasts or thighs. Either work well with today's recipe
- You can also choose frozen corn instead of canned corn. I use whatever I have on hand.
- Make the soup creamy by adding 1/2 cup heavy cream at the end of the cooking time, or just swirl in some plain greek yogurt before serving.
Nutrition Information
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Calories
409kcal
(20%)
Carbohydrates
39g
(13%)
Protein
47g
(94%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
(24%)
Cholesterol
105mg
(35%)
Sodium
1362mg
(57%)
Fiber
9g
(36%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 47g | 94% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 105mg | 35% |
| Sodium | 1362mg | 57% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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