Slow Cooker Chicken Enchilada Soup
User Reviews
4.4
15 reviews
Good
-
Prep Time
10 mins
-
Cook Time
6 hrs
-
Total Time
6 hrs 10 mins
-
Servings
4 servings
-
Calories
308 kcal
-
Course
Main Course, Soup
-
Cuisine
Mexican
Slow Cooker Chicken Enchilada Soup
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This enchilada soup is a warm and comforting meal perfect for the weeknight. Let dinner cook in your slow cooker and come home to a flavorful meal!
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Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup milk
- 10 ounce can of Enchilada Sauce
- 1 15 ounce can black beans, rinsed and drained
- 1 14.5 ounce can of diced tomatoes
- 1 1/2 cups frozen corn
- ½ cup onion chopped
- 1 small bell pepper diced
- 2 whole chicken breasts
- Monterrey Jack cheese sour cream, avocado, tortilla chips, as desired
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Instructions
- In a saucepan over medium-low heat, melt butter. Add flour and stir until smooth and bubbly. Remove from heat; slowly add ½ cup chicken broth and ½ cup milk. Whisk to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Remove from heat. Add enchilada sauce, remaining milk and remaining broth to heated broth mixture. Whisk until smooth. Set aside.
- In a slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. When the chicken is cooked through, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup and mix well. Top with cheese, sour cream, avocado or tortilla chips, as desired.
Notes
- STORAGE
- INGREDIENTS
- OTHER
- Store the soup in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Flour: You can use another type of thickening agent, if desired. Arrowroot powder or corn starch works well too.
- Chicken: You can use boneless chicken thighs instead of breasts, if desired.
- Broth: You can substitute vegetable broth for chicken broth, if desired but it may alter the flavor slightly.
- Enchilada sauce: You can use store bought or homemade.
- Nutritional information does not include additional toppings.
Nutrition Information
Show Details
Serving
0g
Calories
308kcal
(15%)
Carbohydrates
24g
(8%)
Protein
29g
(58%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Cholesterol
93mg
(31%)
Sodium
431mg
(18%)
Potassium
809mg
(23%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
418IU
(8%)
Vitamin C
35mg
(39%)
Calcium
86mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 308kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 93mg | 31% |
| Sodium | 431mg | 18% |
| Potassium | 809mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 418IU | 8% |
| Vitamin C | 35mg | 39% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
15 reviews
Good
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