Slow Cooker Chicken Enchilada Soup
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
4 hrs 16 mins
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Total Time
4 hrs 26 mins
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Servings
6
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Calories
228 kcal
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Chicken Enchilada Soup
Description
Slow Cooker Chicken Enchilada Soup starts with sautéed onion and garlic, which are combined with chicken broth, tomato sauce, chipotle chile in adobo, fresh cilantro, black beans, diced tomatoes, corn, cumin, and oregano in a slow cooker. Adding boneless, skinless chicken breasts allows the flavors to infuse over 4 to 6 hours on low, resulting in tender, shred-ready meat and a flavorful broth.
After cooking, the chicken is shredded and returned to the soup, enhancing the texture and protein content. The depth of flavor comes from the smoky chipotle and warm cumin balanced by the sweetness of corn and acidity of tomatoes.
When serving, the soup is topped with reduced-fat shredded cheddar cheese, scallions, fresh cilantro, avocado slices, and sour cream for creaminess. These toppings contribute complementary textures and flavors, making this soup healthy and hearty enough for a main dish.
Ingredients
For the soup
- 2 teaspoons extra virgin olive oil
- ½ cup onion chopped
- 3 garlic minced, cloves
- 3 cups chicken broth low-sodium
- 1 tomato sauce 8-ounce can
- 1 to 2 teaspoons chipotle chile in adobo sauce , chopped
- ¼ cup cilantro chopped, fresh
- 1 black beans 15-ounce can, low-sodium, rinsed and drained
- 1 diced tomatoes 14.5-ounce can, petite
- 2 cups corn kernels frozen
- 1 teaspoon cumin plus more to taste, ground
- ½ teaspoon oregano dried
- 1 pound boneless , skinless chicken breast
Toppings
- ¾ cup cheddar cheese reduced-fat, shredded
- ¼ cup scallions chopped
- ¼ cup cilantro chopped, fresh
- 1 medium , 4-ounces avocado (optional)
- 6 tablespoons sour cream optional, reduced-fat
Instructions
For the soup
- In a medium nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring until soft, about 3 minutes. Add to the slow cooker along with the broth, tomato sauce, chipotle in adobo, cilantro, beans, tomatoes, corn, cumin, and oregano. Add the chicken breasts. Cover and cook on low for 4 to 6 hours.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
For the toppings
- To serve, ladle into serving bowls and divide evenly. Top with cheddar cheese, scallions, cilantro, avocado, and sour cream (if using).
Notes
- To maximize flavor, sauté the onion and garlic until soft before adding to the slow cooker.
- Cook the soup on low heat for 4 to 6 hours to ensure chicken is tender and flavorful.
- Shred the chicken after cooking and return it to the soup for better texture and distribution.
- Toppings such as avocado and sour cream can be added according to preference to add richness and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 23g | 46% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 79mg | 26% |
| Sodium | 206mg | 9% |
| Potassium | 537mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 229IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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