Slow Cooker Chicken Enchilada Soup
- Preparing Time: 25 minutes
- Total Time: 6 hours
- Served Person: 6
- 3 cloves garlic minced
- salt and pepper to taste
- 1 cup sour cream
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 can black beans
- avocado sliced
- 2 tablespoon olive oil
- 1/2 teaspoon oregano
- 1 small green pepper diced
- 1 large yellow onion diced
- 4 cups low sodium chicken broth
- 2 cups corn
- corn tortilla chips
- 1 can rotel diced tomatoes & green chiles
- 1-1/2 cup cheddar cheese shredded (some for serving)
- 1 breast of chicken shredded or chopped
- Carbohydrate 48.0529304845424 g
- Cholesterol 38.8273333459713 mg
- Fat 18.2560807042706 g
- Fiber 7.70643134386382 g
- Protein 23.2226358835958 g
- Saturated Fat 5.24454524314645 g
- Serving Size 1 1 Serving (322g)
- Sodium 901.716400132362 mg
- Sugar 40.3464991406785 g
- Trans Fat 1.51773473168088 g
- Calories 436 calories
In a medium skillet heat the oil over medium heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes. Meanwhile to your crock-pot add chopped chicken, the Ro-tel, chicken broth, corn, black beans (if using), chile powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic. Cook on high 3 - 4 hour or low 5 - 6. Stir the cheese into the soup. Add the sour cream to a medium bowl and temper it so it doesn't curdle by mixing in a few ladles of the soup broth then mixing it into the soup. . Taste and season as needed. Cook 1/2 to 1 more hour on low heat. Serve garnished with more cheese, sour cream, tortilla chips and avocado.
