Hearty but simple slow cooker Chicken Enchilada Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
10 medium tomatoes, halved2 large onion (or 3 smaller ones) halvedCooking spray (I use a pump type spray bottle filled with canola oil)2 tbsp taco seasoning2 boneless skinless chicken breast halves2 cups salsa2 cups chicken broth8 tbsp masa flour
Put onions and tomatoes cut side down in pyrex pan sprayed lightly with cooking spray. Lightly spray veggies and roast for 45 minutes or so in 400 degree oven.
Put roasted veggies into blender and puree.
I did these first steps the night before I was serving this soup but could be done the same day.
Put chicken breasts and salsa into tomato sauce and cook on high for 4-5 hours. Shred chicken and put back into slow cooker.
In medium pot, heat broth and whisk in masa flour and cook for a few minutes until smooth. Add to soup.
Enjoy!
Serving Size: Makes 8 generous servings
Number of Servings: 8
Recipe submitted by SparkPeople user DANCEMOM1970.
Put roasted veggies into blender and puree.
I did these first steps the night before I was serving this soup but could be done the same day.
Put chicken breasts and salsa into tomato sauce and cook on high for 4-5 hours. Shred chicken and put back into slow cooker.
In medium pot, heat broth and whisk in masa flour and cook for a few minutes until smooth. Add to soup.
Enjoy!
Serving Size: Makes 8 generous servings
Number of Servings: 8
Recipe submitted by SparkPeople user DANCEMOM1970.
Nutritional Info Amount Per Serving
- Calories: 151.8
- Total Fat: 2.0 g
- Cholesterol: 18.2 mg
- Sodium: 795.5 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 3.5 g
- Protein: 9.7 g
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