Slow Cooker Chicken Enchilada Soup
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
2 boneless skinless chicken breasts (about 1 pound)2 cups good-quality chicken stock1 1/4 cup (or 1 10-ounce can) red enchilada sauce2 (14-ounce) cans black beans, rinsed and drained1 (14-ounce) can fire-roasted diced tomatoes, with juice1 (15-ounce) can whole-kernel corn, drained1 (4-ounce) can diced green chiles2 cloves garlic, minced1 white onion, peeled and diced1 teaspoon ground cumin1 teaspoon salt, or more/less to tasteoptional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips
Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
Serve warm, with optional garnishes.
You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.
Serving Size: 4-6 cups
Number of Servings: 6
Recipe submitted by SparkPeople user LEXRAP.
Serve warm, with optional garnishes.
You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.
Serving Size: 4-6 cups
Number of Servings: 6
Recipe submitted by SparkPeople user LEXRAP.
Nutritional Info Amount Per Serving
- Calories: 366.3
- Total Fat: 6.6 g
- Cholesterol: 86.7 mg
- Sodium: 976.5 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 8.9 g
- Protein: 42.0 g
Member Reviews