Slow Cooker Chicken Enchilada Soup
Try this Slow Cooker Chicken Enchilada Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 3 cups chicken broth
- 2 teaspoons garlic powder
- 1 can black beans drained and rinsed
- 1 tablespoon cumin
- 8 ounces light cream cheese
- 2 boneless skinless chicken breasts
- 2 teaspoons onion salt (or sub onion powder and salt)
- 1 can yellow corn drained and rinsed
- 1 30- ounce enchilada sauce (i like to use 2 10-ounce cans of
- 1 14- ounce can tomato sauce
- 1/3 up water or chicken broth + 3 tablespoons masa harina
- optional toppings: tomatoes shredded cheese, tortilla chip strips, avocados, cilantro
- Carbohydrate 21.7513497427292 g
- Cholesterol 789.057484948 mg
- Fat 149.224118115554 g
- Fiber 6.00980990642383 g
- Protein 209.087507002401 g
- Saturated Fat 45.3063406394329 g
- Serving Size 1 1 -6 (1163g)
- Sodium 989.537864560903 mg
- Sugar 15.7415398363054 g
- Trans Fat 13.1437201584315 g
- Calories 2317 calories
Add chicken, 3 cups broth, cumin, garlic powder, onion salt, cream cheese, black beans, corn, enchilada sauce, and tomato sauce to your slow cooker. Cover and cook on high for 3-4 hours or on low 7-8 hours.About 10-15 minutes before serving, shred the chicken with 2 forks and stir soup until cream cheese is combined with soup. Whisk remaining â…“ cup chicken broth (or water) and flour (or masa harina). Add to slow cooker and stir until thickened. Serve warm with additional toppings as desired.
