Slow Cooker Chicken Enchilada Soup Recipe

Name: Slow Cooker Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6 people
Ingredients: ½ onion; 2 cloves garlic; 1 teaspoon cumin; 14.5 ounces black beans; 2 cups frozen corn; 10 ounces diced tomatoes with green chiles; 10 ounces Red Enchilada Sauce; 2 cups chicken broth; 2 boneless skinless chicken breasts; ½ cup cornmeal

User Reviews

0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings
6 people
Calories
318 kcal
Course
Soup
Cuisine
Mexican

Slow Cooker Chicken Enchilada Soup Recipe

Nevaeh Jackson

Report

This easy slow cooker chicken enchilada soup is the perfect Mexican comfort food. Made with simple ingredients, this flavorful soup is the perfect dump and cook recipe.

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

½ onion chopped
2 cloves garlic minced
1 teaspoon cumin
14.5 ounces black beans 1 can
2 cups frozen corn
10 ounces diced tomatoes with green chiles 1 can
10 ounces Red Enchilada Sauce 1 can
2 cups chicken broth
2 boneless skinless chicken breasts
½ cup cornmeal optional* see note

Add to Shopping List

Instructions

Add onion, garlic, cumin, black beans, corn, diced tomatoes, enchilada sauce, and chicken broth to a slow cooker. Stir to combine. Then, place the chicken breasts in the slow cooker.
Cover and cook on high for 4 hours, or on low for 6-8 hours, until the chicken is cooked through and tender.
Remove the chicken breasts and shred. Add the shredded chicken back to the slow cooker and stir in the cornmeal (if using). Season to taste with salt.
Before serving, let the soup rest in the slow cooker for a few minutes so it can thicken and the shredded chicken can soak up all the flavors.

Notes

* If you’d like to thicken the soup, stir in 1/2 cup of cornmeal. It will give the soup a hearty texture and a slight corn tortilla flavor.
Storage: Store chicken enchilada soup in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Store chicken enchilada soup in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition Information

Show Details

Calories 318kcal (16%) Carbohydrates 46g (15%) Protein 27g (54%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 48mg (16%) Sodium 794mg (33%) Potassium 897mg (26%) Fiber 10g (40%) Sugar 5g (10%) Vitamin A 393IU (8%) Vitamin C 17mg (19%) Calcium 51mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 318 kcal

% Daily Value*

Calories	318kcal	16%
Carbohydrates	46g	15%
Protein	27g	54%
Fat	4g	6%
Saturated Fat	1g	5%
Cholesterol	48mg	16%
Sodium	794mg	33%
Potassium	897mg	19%
Fiber	10g	40%
Sugar	5g	10%
Vitamin A	393IU	8%
Vitamin C	17mg	19%
Calcium	51mg	5%
Iron	4mg	22%