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Chicken Enchilada Slow Cooker Soup

This crockpot chicken enchilada soup is easy to throw together in the slow cooker, then it simmers all day so it's ready when you get home from work.
Print Recipe
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6 servings
Course: Entree
Cuisine: American, Mexican Inspired
Calories: 186
Ingredients Method Nutrition

Ingredients
  

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 white onion, chopped
  • 1 4 ounce can diced green chiles
  • 0.25 cup chopped fresh cilantro
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 0.25 teaspoon ground black pepper, or to taste

Method
 

  1. 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.
  2. 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.

Nutrition

Calories: 186kcalCarbohydrates: 23gProtein: 18gFat: 3gSaturated Fat: 1gCholesterol: 39mgSodium: 1075mgFiber: 3gSugar: 6g

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