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Slow Cooker Chicken Enchilada Soup Photo

Slow Cooker Chicken Enchilada Soup Recipe

Katie Jasiewicz
Slow Cooker Chicken Enchilada Soup is the spicy comforting soup you need. A total warm up for your winter.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Cuisine Tex Mex
Servings 8
Calories 288 kcal

Ingredients
  

  • 19 ounces Mild Enchilada Sauce
  • 1 15 oz can Black Beans Drained
  • 1 10 ounce can Chunky Diced Tomatoes and Green Chiles
  • 1 Boneless Skinless Chicken Breast
  • 40 ounces Chicken Stock
  • 1/2 cup Chopped Onion
  • 1/2 cup Chopped Bell Pepper
  • 1 cup Frozen Corn
  • 2 cups Cooked Rice
  • 1 Avocado Diced and divided
  • 1 cup Shredded Cheddar Cheese Divided
  • 1/4 cup Sour Cream Divided
  • Tortilla Chips For topping and serving

Instructions
 

  • Combine the mild enchilada sauce, black beans, diced tomatoes and green chiles, boneless chicken breast, chicken stock, diced onions and bell peppers, and frozen corn into a slow cooker. Mix well.
  • Place the lid on top and cook on high for 5 hours.
  • Once the soup is done cooking, remove the chicken breast. Place in a bowl and shred. Return back to the soup. Mix well and ladle into bowls. Add about a quarter cup of rice to each bowl.
  • Top with a little bit of avocado, shredded cheddar and sour cream. Crush a few tortilla chips on top and enjoy!

Notes

Nutrition

Calories: 288kcalCarbohydrates: 35gProtein: 13gFat: 10gSaturated Fat: 4gSodium: 893mgFiber: 6gSugar: 5g
Keyword Beans, Chicken, Easy, Easy Dinners, One Pot Meals, Slow Cooked, Slow Cooker, Soups, Tex Mex, Winter
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