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Chicken Enchilada Slow Cooker Soup

Chicken Enchilada Slow Cooker Soup

Chicken Enchilada Slow Cooker Soup is an easy and comforting dish that anyone can enjoy.
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Prep Time 15 minutes
Cook Time 6 hours
Additional Cooking Time 1 hour
Total Time 7 hours 15 minutes
Course Soup
Cuisine Mexican
Servings 6 cups
Calories 250 kcal

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound skinless, boneless chicken breast halves
  • 1 can whole kernel corn, drained 15.25 ounce
  • 1 can diced tomatoes 14.5 ounce, undrained
  • 1 can chicken broth 14.5 ounce
  • 1 can enchilada sauce 10 ounce
  • 1 white onion, chopped
  • 1 can diced green chiles 4 ounce
  • ¼ cup chopped fresh cilantro
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper or to taste

Instructions
 

  • Rinse chicken breasts and pat dry. Place chicken into the bottom of a slow cooker. Add corn, tomatoes, chicken broth, enchilada sauce, onion, green chiles, cilantro, garlic, bay leaves, cumin, chili powder, salt, and pepper. Cover and cook on Low for 6 hours.
  • Transfer chicken to a large plate, then shred meat with two forks. Return shredded chicken to the slow cooker, stir to combine, and continue cooking for 30 to 60 more minutes. Discard bay leaves before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 22gProtein: 30gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 10mg
Keyword chicken enchilada, Comfort Food, easy, Recipe, slow cooker, Soup
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