Slow Cooker Chicken Enchilada Soup Recipe
User Reviews
4.4
10 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 chicken breast boneless, skinless
- 1 black beans drained, canned
- 1 10 oz diced tomatoes in can
- 1 10 oz green chili in can
- 1 16 oz salsa verde herdez brand, in bottle
- 1 cup mexican four cheese or taco blend, shredded
- 32 oz chicken broth
- ¼ cup sour cream
- ¼ cup heavy whipping cream
- 1 jalapeño sliced
- 2 tbsp cilantro chopped
- 1 avocado sliced
- salt to taste
- black pepper to taste
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
(41%)
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
10 reviews
Good
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