Slow Cooker Chicken Enchilada Soup
Easy slow cooker chicken enchilada soup recipe, homemade with simple ingredients. Full of beans, corn, shredded chicken, red enchilada sauce.
Yield: People
Ingredients
- 2 Chicken breasts, Boneless, Total of 1.5 pounds
- 1 can Red enchilada sauce, 10 oz. can
- 2 cups Chicken broth, Low sodium
- 1 can Fire roasted diced tomatoes , 14.5 oz. can
- 1 can Diced green chiles, 4 oz. can
- 1 cup Onions, Finely chopped
- 1 can Black beans, 15 oz. can, Drained and rinsed
- 1 can Red beans, 15 oz. can, Drained and rinsed
- 2 cloves Garlic, Finely minced
- 1 tsp Cumin powder
- 1 tsp Paprika
- 2 tsp Taco seasoning
- Salt, To taste
- Pepper, To taste
- 1 can Whole kernel corn, 15 oz. can, Drained
- 1/3 cup Frozen carrots, Optional
Instructions
- Add all ingredients, except for the corn and carrots in a large crockpot (6 quart or larger).
- Mix until combined.
- Cover and cook for on High heat for 3-4 hours or on Low heat for 6 hours or until chicken is cooked through.
- Remove chicken from slow cooker onto a plate and shred with 2 forks.
- Transfer it back into the crockpot, along with corn and frozen carrots.
- Mix until combined.
- Add toppings of your choice and enjoy.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Nutrition
Calories: 400kcal, Carbohydrates: 50g, Protein: 39g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 946mg, Potassium: 1150mg, Fiber: 13g, Sugar: 4g, Vitamin A: 746IU, Vitamin C: 26mg, Calcium: 106mg, Iron: 5mg