Chicken Enchilada Slow Cooker Soup

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Chicken Enchilada Slow Cooker Soup
Rating: 4.72 stars
A tasty, quick, hot meal! We like to top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions -- sometimes all three.
prep:
15 mins
cook:
6 hrs 30 mins
total:
6 hrs 45 mins
Servings:
6
Yield:
6 servings
Chicken Enchilada Slow Cooker Soup

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.

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  • Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.

Nutrition Facts

Per Serving:
186 calories; protein 18.4g; carbohydrates 22.9g; fat 3.4g; cholesterol 39mg; sodium 1074.7mg. Full Nutrition
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