
Slow Cooker Chicken Enchilada Soup Recipe
User Reviews
4.4
15 reviews
Good

Slow Cooker Chicken Enchilada Soup Recipe
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Rich and creamy enchilada soup bursting with flavor from black beans, shredded chicken, green chili - just toss in the slow cooker!
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Ingredients
- 4 boneless skinless chicken breast
- 1 can black beans drained
- 1 10 oz can diced tomatoes and green chili
- 1 16 oz bottle herdez salsa verde
- 1 cup shredded Mexican four cheese or taco blend
- 32 oz chicken broth
- ¼ cup sour cream
- ¼ cup heavy whipping cream
- 1 Jalapeño sliced
- 2 tbsp chopped cilantro
- 1 avocado sliced
- salt & pepper to taste
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Instructions
- Season chicken breasts with salt and pepper
- Spray slow cooker with non stick cooking spray.
- Place chicken breasts at the bottom of the slow cooker.
- Drain black beans and add to the slow cooker. Then add tomatoes with green Chilies, the entire contents of salsa verde bottle, Mexican cheese, and chicken broth.
- Cover and cook on high for 3 hours. (Or low 5 hours)
- Remove and shred the chicken.
- Add back to the slow cooker.
- Stir in sour cream and heavy whipping cream.
- Cover and cook on high for 30 minutes.
- Serve and garnish with jalapeño slices, cilantro, and avocado slices.
- Enjoy!
Nutrition Information
Show Details
Serving
1g
Calories
321kcal
(16%)
Carbohydrates
18g
(6%)
Protein
28g
(56%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
7g
Cholesterol
80mg
(27%)
Sodium
1226mg
(51%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 321 kcal
% Daily Value*
Serving | 1g | |
Calories | 321kcal | 16% |
Carbohydrates | 18g | 6% |
Protein | 28g | 56% |
Fat | 16g | 25% |
Saturated Fat | 6g | 30% |
Polyunsaturated Fat | 7g | 41% |
Cholesterol | 80mg | 27% |
Sodium | 1226mg | 51% |
Fiber | 7g | 28% |
Sugar | 5g | 10% |
* 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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