Chicken Enchilada Slow Cooker Soup

Name: Chicken Enchilada Slow Cooker Soup
Prep time: 15 min
Cook time: 390 min
Yield: 6
Ingredients: 1 pound skinless, boneless chicken breast halves; 1 (15.25 ounce) can whole kernel corn, drained; 1 (14.5 ounce) can diced tomatoes including juice; 1 (14.5 ounce) can chicken broth; 1 (10 ounce) can enchilada sauce; 1 (4 ounce) can diced green chiles; 1 white onion, chopped; 1/4 cup chopped fresh cilantro; 2 bay leaves; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon salt; 1/4 teaspoon ground black pepper, or to taste

⏱️ Ready in 6h 45m 🥄 Prep 15 min 🔥 Cook 6h 30m 👥 6 servings 👁️ 27 views

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.

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🔗 Recipe adapted from AllRecipes

#Soup #Enchilada #Slow cooked

📊 At a Glance

Prep 15 min

Cook 6h 30m

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 186

% Daily Value*

Total Fat 3.4g 4%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1075mg 47%

Total Carbohydrate 22.9g 8%

Dietary Fiber 3.4g 12%

Total Sugars 5.5g

Protein 18.4g 37%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.