Slow Cooker Chicken Enchilada Soup
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
6 hrs
-
Total Time
6 hrs 10 mins
-
Servings
3 servings
-
Calories
274 kcal
-
Course
Main Course
-
Cuisine
American
Slow Cooker Chicken Enchilada Soup
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Chicken enchilada soup made easily in the slow cooker or Instant Pot
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Ingredients
- 1/2 medium-sized yellow onion finely chopped
- 4 cloves garlic minced
- 2 cups chicken broth
- 1 (15-oz) can tomato sauce
- 1 (15-oz) can diced tomatoes
- 1 Tbsp Chipotle chilies in Adobo sauce optional but recommended
- 2 Tbsp chili powder
- 2 tsp dried oregano
- 1 tsp sea salt to taste
- 1 pound chicken breasts or boneless thighs
Instructions
- Add ingredients to your slow cooker in the order in which they appear. Stir well to combine. Secure the lid and place the slow cooker on the low setting. Cook 6 to 7 hours, until chicken is very tender. Note: You can cook on high for 4 to 5 hours.
- Transfer chicken breasts to a cutting board and use two forks to shred the meat. Place the shredded chicken back into the crock pot, stir well, and cover. Allow soup to continue cooking at least another 20 minutes to allow chicken to absorb more flavor.
- Serve with choice of toppings and/or chips or tortillas.
Nutrition Information
Show Details
Serving
1of 3
Calories
274kcal
(14%)
Carbohydrates
15g
(5%)
Protein
38g
(76%)
Fat
4g
(6%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1of 3 | |
| Calories | 274kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 38g | 76% |
| Fat | 4g | 6% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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