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Slow Cooker Enchilada Soup
Slow Cooker Enchilada Soup.. Loaded with tons of Mexican flavor and cooked low and slow for 8 hours!
Prep Time
5
minutes
mins
Cook Time
6
hours
hrs
Servings:
6
Ingredients
1
pound
16 ounces boneless chicken breasts
1
medium onion
diced
4
cloves
garlic
minced
1
10 ounce can enchilada sauce
1
15 ounce can chicken stock
1
15 ounce can black beans, drained and rinsed
1
cup
frozen corn
no need to thaw
1
14 ounce can fire-roasted diced tomatoes, with juice
1
4 ounce can diced green chiles
1
teaspoon
ground cumin
1
teaspoon
chili powder
½
teaspoon
chipotle chili powder
can add more if you like extra heat
optional garnishes: tortilla chips
cilantro avocado, sour cream, shredded cheese
Instructions
Add all of the ingredients to a slow cooker.
Cook for 6-8 hours on low or 3-4 hours on high or until the chicken is cooked through.
Take the chicken out of the slow cooker and shred with two forks.
Add back to the soup and stir.
Serve hot with optional garnishes if desired.
Nutrition
Calories:
33
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
10
mg
|
Potassium:
101
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
148
IU
|
Vitamin C:
3
mg
|
Calcium:
7
mg
|
Iron:
1
mg