Crock pot chicken enchilada soup
Try this Crock pot chicken enchilada soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 4 large chicken breasts
- s and p to taste
- 2 (15 oz ) can black beans rinsed and drained
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can rotel tomatoes and green chiles (mild)
- 1 (15 oz) can corn drained
- 1/2 up chopped onion
- 1/2 up chopped red bell pepper
- 1 7 oz can el pato tomato sauce –mexican hot style (red enchi
- 1 (14 oz) can chicken broth
- 1 (10.75) oz can condensed cream of chicken soup
- 1/2 sp cumin
- 1/2 sp garlic powder
- Carbohydrate 0 g
- Cholesterol 2190.08 mg
- Fat 46.8224 g
- Fiber 0 g
- Protein 871.8784 g
- Saturated Fat 12.4608 g
- Serving Size 1 1 recipe (3776g)
- Sodium 2454.4 mg
- Sugar 0 g
- Trans Fat 12.4608 g
- Calories 4154 calories
In a medium sized bowl whisk together the El Pato sauce, chicken broth, condensed cream of chicken soup, cumin and garlic powder. Set aside. Place chicken in a 5 qt crockpot and then pour sauce over the chicken. Next add the tomatoes, black beans, corn, onion, and bell peppers to the crock pot. Cover and cook on high for 3-4 hours or low for 6 to 8 hours. Remove chicken and shred or cut into bite sized pieces. Place the chicken back in the soup and cook on low for 30 minutes. Just before serving add fresh corn tortillas (cut into strips) or crushed tortilla chips. You can also add cheese, sour cream and cilantro.
