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1
By Marcia Bradlee
Chicken Enchilada Slow Cooker Soup
2 steps
Prep:15minCook:6h 30min
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.
Updated at: Thu, 17 Aug 2023 12:16:56 GMT
Nutrition balance score
Good
Glycemic Index
41
Low
Glycemic Load
7
Low
Nutrition per serving
Calories175.2 kcal (9%)
Total Fat3.7 g (5%)
Carbs16.6 g (6%)
Sugars6.9 g (8%)
Protein20.1 g (40%)
Sodium1218.2 mg (61%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 poundskinless boneless chicken breast halves
1 x 15.25 ouncecan whole kernel corn
drained
1 x 14.5 ouncecan diced tomatoes
including juice
1 x 14.5 ouncecan chicken broth
1 x 10 ouncecan enchilada sauce
1 x 4 ouncecan diced green chiles
1white onion
chopped
¼ cupfresh cilantro
chopped
2bay leaves
3cloves garlic
minced
1 teaspoonground cumin
1 teaspoonchili powder
1 teaspoonsalt
¼ teaspoonground black pepper
or to taste
Instructions
Step 1
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.
Step 2
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.
View on Allrecipes
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