Chicken Enchilada Slow Cooker Soup
Soups, Stews and Chili Soup Chicken Soup
A tasty, quick, hot meal! We like to top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions -- sometimes all three.
Servings per recipe: 6
Calories per serving: 186
Preparation time: 15m
Total cooking time: 6h 45m
Ingredients:
- 1 pound skinless, boneless chicken breast halves
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (14.5 ounce) can diced tomatoes including juice
- 1 (14.5 ounce) can chicken broth
- 1 (10 ounce) can enchilada sauce
- 1 (4 ounce) can diced green chiles
- 1 white onion, chopped
- 1/4 cup chopped fresh cilantro
- 2 bay leaves
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper, or to taste
Directions:
- 1 Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
- 2 Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.
Nutrion facts:
| Total Fat | 3.4g | 5% |
| Saturated Fat | 1.0g | |
| Cholesterol | 39mg | 13% |
| Sodium | 1075mg | 43% |
| Potassium | 542mg | 15% |
| Total Carbohydrates | 22.9g | 7% |
| Dietary Fiber | 3.4g | 13% |
| Protein | 18.4g | 37% |
| Sugars | 5g | |
| Vitamin A | 716IU | |
| Vitamin C | 25mg | |
| Calcium | 57mg | |
| Iron | 3mg | |
| Thiamin | 0mg | |
| Niacin | 9mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 46mg | |
| Folate | 48mcg |
