Slow Cooker Chicken Enchilada Soup


4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 194.9
  • Total Fat: 4.0 g
  • Cholesterol: 78.8 mg
  • Sodium: 591.6 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 3.1 g
  • Protein: 27.1 g

View full nutritional breakdown of Slow Cooker Chicken Enchilada Soup calories by ingredient



Number of Servings: 8

Ingredients

    1 roasted chicken, shredded
    1 can Old El Paso enchilada sauce
    1 can diced tomatoes
    2 cups chicken broth
    1 can black beans, drained
    1 can green chiles, drained
    1/2 cup chopped celery
    1/2 cup chopped onion

Directions

Remove skin from the roasted chicken, shred meat into pieces. Combine ingredients into slow cooker. Cook on high 4 hours or until it bubbles. Makes 8-10 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user JLHART76.

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    1 of 1 people found this review helpful
    Family really liked this. I liked it, but I like a little more spice. I might add more enchilada sauce, or maybe hot sauce. It smelled great! I cooked the chicken with taco seasoning on it to give it more flavors. Is the serving size about a cup? - 8/24/12


  • no profile photo


    I made this for a party and reduced the chicken stock so that it was a little thicker - it made a wonderful chicken dip served with tortilla chips. I also added cumin, ancho chile powder, and served it with cilantro, avocado, and diced red onion for garnishes. Thank you! - 4/27/15