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Crock Pot Chicken Enchilada Soup
The ultimate crock pot recipe - dump the ingredients in and come home to a delicious and healthy meal! This Crock Pot Enchilada Soup is a family favorite.
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Cuisine:
Central American
Prep Time:
5
minutes
minutes
Cook Time:
8
hours
hours
Total Time:
8
hours
hours
5
minutes
minutes
Servings:
8
Servings
Calories:
435
kcal
Author:
Jenni
Ingredients
1
pound
boneless
skinless chicken breasts
2
cups
chicken stock
10
ounce
can red enchilada sauce
30
ounces
black beans
rinsed and drained
14
ounce
can fire roasted diced tomatoes
with juice
15
ounce
can whole kernel corn
drained
4
ounce
can of diced green chiles
2
garlic cloves
minced
1
white onion
diced
1
tsp
cumin
1
tsp
salt
Toppings:
chopped fresh cilantro
diced avocado
shredded cheese
sour cream
tortilla strips/chips
Instructions
Dump all the ingredients into a crock pot and sir to combine,
Cook on high 6-8 hours, or until the chicken is cooked through and shreds easily.
Remove the chicken and shred with two forks.
Return the chicken to the soup, stir, and serve!
Top with garnishes, if desired.
Enjoy!
Nutrition
Serving:
1
g
|
Calories:
435
kcal
|
Carbohydrates:
56
g
|
Protein:
34
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
6
g
|
Cholesterol:
54
mg
|
Sodium:
859
mg
|
Fiber:
14
g
|
Sugar:
12
g