
By Stephanie Gigliotti
Crock Pot Chicken Enchilada Soup
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
35
Low
Glycemic Load
7
Low
Nutrition per serving
Calories222.1 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

2chicken breast

1yellow onion
medium, diced

1bell pepper
diced

1poblano pepper
diced

4garlic cloves
minced

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.
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Notes
5 liked
1 disliked
Bland
Delicious
Easy
Go-to
Under 30 minutes