Slow Cooker Chicken Enchilada Soup Recipe

Slow cooker chicken enchilada soup is a hearty and flavorful dish that is perfect for those cold winter nights or busy weeknights when you want a delicious meal with minimal effort. This recipe takes all the delicious flavors of traditional enchiladas and transforms them into a comforting and easy-to-make soup.

This dish is a great way to enjoy the flavors of traditional enchiladas without all the work. The slow cooker does all the heavy lifting, allowing the flavors to meld together and...

4 cups chicken broth
2 (15 ounce) cans black beans, drained
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (12 fluid ounce) can pale ale
1 (10 ounce) package frozen corn
1 (8 ounce) package red enchilada sauce (such as Frontera®)
1 onion, diced
1 (1.25 ounce) package taco seasoning
1 jalapeno pepper, seeded and diced
1 pound frozen chicken breasts
1 bunch cilantro, chopped

Information

Prep Time: 15 mins
Cook Time: 6 hrs 15 mins
Total Time: 6 hrs 30 mins
Servings: 8
Yield: 8 servings

Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper together in a slow cooker. Add whole chicken breasts.

Cook on Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. Remove chicken and shred using 2 forks; stir back into the slow cooker. Continue cooking, 1 to 2 hours more.

Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes.

Nutrition

267 cal.

Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 32mg
Sodium: 1595mg
Total Carbohydrate: 37g
Dietary Fiber: 10g
Total Sugars: 5g
Protein: 21g
Vitamin C: 16mg
Calcium: 77mg
Iron: 3mg
Potassium: 725mg

How to Make Slow Cooker Chicken Enchilada Soup - A Step-by-Step Guide

Ingredients

Information

Nutrition

267 cal.

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