Chicken Enchilada Soup
This slow cooker Chicken Enchilada Soup is easy to make, perfect for a busy weeknight and full of your favorite Mexican flavors. Chicken breasts, diced tomatoes, green chiles, enchilada sauce and spices are simmered to create the perfect crowd pleasing soup!
Servings: 6
Ingredients
- 2 large skinless chicken breasts
- 1/2 cup sweet onion or red onion diced
- 4 cloves garlic minced
- 32 ounces chicken broth
- 1 - 10 ounce can red enchilada sauce
- 1- 15 ounce can black beans rinsed and drained
- 1- 14.5 ounce fire roasted diced tomatoes
- 1 - 15 ounce can of corn drained and rinsed
- 1 - 4 ounce diced green chile
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 jalapeño diced (optional)
Instructions
- Place the chicken breasts on the bottom of the slow cooker. Add the remaining ingredients on top of the chicken breasts.
- Cover and cook on high for 3-4 hours or on low for 5-6 hours or until the chicken is cooked.
- Remove the chicken and shred with two forks, return to the slow cooker. Give it a good stir.
- Serve with your favorite garnishes!
Notes
- Store the leftover soup in an airtight container for up to 4 days. You also can freeze this soup. Just make sure to let it cool completely and store it in a freezer safe container for up to 3 months.
Nutrition
Serving: 6g | Calories: 184kcal | Carbohydrates: 19g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 673mg | Potassium: 691mg | Fiber: 6g | Sugar: 3g | Vitamin A: 167IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 3mg