Chicken Enchilada Soup - Slow Cooker
This delicious slow cooker chicken enchilada soup is quick and easy to make and has all the yummy flavors of Mexican chicken enchiladas in a hearty soup form.
Equipment
- Slow Cooker
Ingredients
- 1 pound Boneless Skinless Chicken Breasts
- 1/2 cup Onion - diced
- 1/2 cup Yellow Bell Pepper - diced
- 2 Jalapeno Peppers - diced
- 2 Garlic Cloves - minced
- 14 ounce Can Diced Tomatoes with Green Chiles
- 15 ounce Can of Black Beans
- 10 ounce Can of Red Enchilada Sauce
- 1 quart Chicken Broth
- 2 cups Shredded Cheddar Cheese or Mexican Blend
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Cinnamon
- 1/2 teaspoon Cayenne Pepper optional
Instructions
- Place diced onions, jalapeno peppers, bell peppers, and diced tomatoes in the bottom of a large slow cooker.
- Add chicken breasts and spices.
- Pour enchilada sauce all over.
- Top with chicken broth.
- Cook on low heat for 4 hours.
- Remove the chicken and shred it with two forks.
- Return the chicken to the slow cooker.
- Add beans and cheese and cool for an additional 30 minutes.
- Serve with toppings such as sour cream, cilantro, sliced jalapenos, and tortilla chips.
Notes
Leftovers can be stored in an airtight container in the fridge for a few days and reheated in the microwave or on the stove.
Nutrition
Serving: 1gCalories: 290kcalCarbohydrates: 21gProtein: 25gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 67mgSodium: 1150mgPotassium: 588mgFiber: 6gSugar: 5gVitamin A: 746IUVitamin C: 28mgCalcium: 244mgIron: 2mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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