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.
Servings: 8 Servings
Calories: 435kcal
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: 1g | Calories: 435kcal | Carbohydrates: 56g | Protein: 34g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 54mg | Sodium: 859mg | Fiber: 14g | Sugar: 12g
