Chicken Enchilada Slow Cooker Soup

Chicken Enchilada Slow Cooker Soup

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"A tasty, quick, hot meal! We like to top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions -- sometimes all three."

Ingredients

6 h 45 m {{adjustedServings}} servings 186 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1075 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

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  1. Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
  2. Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

131
  1. 193 Ratings

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I have been making this for a while and this is the best chicken (tortilla soup) recipe I have found. I have made adjustments and added 1 can black beans (rinsed) and 2 TBSP dry ranch dressing m...

What a great slow cooker soup! My husband had three bowls of this. I followed the recipe pretty closely, and made some additions to "veg it up". I added a small zucchini and summer squash, ha...

I love soup and this is so easy, and ready when I get off work. I don't like corn so substituted a can of black beans, rinsed and drained. Excellent!