Chicken Enchilada Slow Cooker Soup100 Reviews
- Prep: 15 min
- Cook: 6 hr 30 min
- Ready In: 6 hr 45 min
“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.” - by AMBERNPETTY
Original recipe yields 6 servings
- 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.
- 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.
Amount Per Serving (6 total)
- 186 cal
- 3.4 g
- 22.9 g
Based on a 2,000 calorie diet
Reviews (100)Rate This Recipe
"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 mix and..." See more 1 can Rotel. AMAZING."
"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, halved a..." See morend thinly sliced, and a can of rinsed black beans. I used Rotel & just a little more chicken broth. Doubled the cumin (LOVE the stuff) and added some Penzey's Bold Taco seasoning to the mix. This was great! Plenty of left-overs went in the freezer. Sincere thanks for sharing your recipe, a keeper."
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