Chicken Enchilada Slow Cooker Soup
A warm and tasty Chicken Enchilada Slow Cooker Soup, perfect for any meal.
Equipment
- Slow Cooker
Ingredients
- 1 pound skinless, boneless chicken breast halves
- 1 15.25 ounce can whole kernel corn drained
- 1 14.5 ounce can diced tomatoes undrained
- 1 14.5 ounce can chicken broth
- 1 10 ounce can enchilada sauce
- 1 unit white onion chopped
- 1 4 ounce can diced green chiles
- ¼ cup chopped fresh cilantro
- 3 cloves garlic minced
- 2 unit bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper or to taste
Instructions
- Rinse chicken breasts and pat dry. Place chicken into the bottom of a slow cooker. Add corn, tomatoes, chicken broth, enchilada sauce, onion, green chiles, cilantro, garlic, bay leaves, cumin, chili powder, salt, and pepper. Cover and cook on Low for 6 hours.
- Transfer chicken to a large plate, then shred meat with two forks. Return shredded chicken to the slow cooker, stir to combine, and continue cooking for 30 to 60 more minutes. Discard bay leaves before serving.
Notes
Top with crushed corn tortilla chips, shredded cheese, or chopped green onions.
Nutrition
Serving: 1bowlCalories: 186kcalCarbohydrates: 23gProtein: 18gFat: 3gSaturated Fat: 1gCholesterol: 39mgSodium: 1075mgPotassium: 542mgFiber: 3gSugar: 6gVitamin C: 26mgCalcium: 57mgIron: 3mg
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