Crock Pot Chicken Enchilada Soup

Name: Crock Pot Chicken Enchilada Soup
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Mexican, Latin American, American
Ingredients: 2 chicken breast; 1 medium yellow onion, diced; 1 bell pepper, diced; 1 poblano pepper, diced; 4 garlic cloves, minced; 1 (14.5 ounce) can fire-roasted tomatoes; 1 cup tomato sauce; 2 (15 ounce) cans black beans, drained and rinsed; 1 can sweet corn kernels, drained; 1 teaspoon cumin; 1 tsp oregano; 1 tbsp paprika; 1 tsp salt - most to taste; 1 tsp black pepper - more to taste; 3 cups chicken broth

2 steps

Prep:10minCook:4h

Leftovers are perfect for lunch and this makes a great freezer meal.

Updated at: Wed, 11 Oct 2023 16:38:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories221.7 kcal (11%)

Total Fat6.4 g (9%)

Carbs20.4 g (8%)

Sugars5.3 g (6%)

Protein19 g (38%)

Sodium1079.1 mg (54%)

Fiber7.3 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 x 14.5 ouncecan fire-roasted tomatoes

1 cuptomato sauce

2 x 15 ouncecans black beans

drained and rinsed

1can sweet corn kernels

drained

1 teaspooncumin

1 tsporegano

1 Tbsppaprika

1 tspsalt

most to taste

1 tspblack pepper

more to taste

3 cupschicken broth

Instructions

Step 1

Add all ingredients to a crockpot and cook on high 2 hours or low 4 hours. When finished, shred the chicken. Serve in bowls with toppings such as sour cream, tortilla strips, cilantro, avocado

Step 2

To freeze: add all ingredients to a freezer gallon bag and freeze up to 4 months. Thaw in the fridge before cooking.

View on Steph Gigliotti

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