Crock-Pot Chicken Enchilada Soup
Try this Crock-Pot Chicken Enchilada Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
slow cooker
dairy free
- salt to taste
- 2 teaspoons garlic powder
- 4 tablespoons chili powder
- 4 cups low sodium chicken broth
- 2 large chicken breasts
- 1 cup ancient harvest tri-color harmony quinoa uncooked
- 1 15 oz. can black beans rinsed
- 1 15 oz. can kidney beans rinsed
- 1 15 oz. can white northern beans rinsed
- 1 15 oz. can sweet corn
- 1 28 oz. can diced tomatoes
- 1 4 oz. can diced green chilies
- 2 cups water*
- 2 cups enchilada sauce (i used frontera foods)
- Carbohydrate 2.17334000216248 g
- Cholesterol 137.678 mg
- Fat 4.08846000066307 g
- Fiber 0.736200013560066 g
- Protein 58.376230000485 g
- Saturated Fat 1.08470850011683 g
- Serving Size 1 1 seving (379g)
- Sodium 1111.22250003996 mg
- Sugar 1.43713998860242 g
- Trans Fat 0.866442500109785 g
- Calories 293 calories
Place 2 large chicken breasts on the bottom of a large crock-pot. Then, place the rest of the ingredients on top.Turn crock-pot to high and let cook for 3 hours.Then, remove chicken breasts and shred with 2 forks. Place back in the crock-pot and let cook for an hour longer.Top with fresh avocado, shredded cheese, and tortilla chips
