Slow Cooker Chicken Enchilada Soup
Ingredients6 h 30 m servings 267 cals
- Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper together in a slow cooker. Add whole chicken breasts.
- Cook on Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. Remove chicken and shred using 2 forks; stir back into the slow cooker. Continue cooking, 1 to 2 hours more.
- Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes.
- Cook's Note:
- You can also cook on High for 3 to 4 hours.
Per Serving: 267 calories; 2.7 g fat; 37.4 g carbohydrates; 20.6 g protein; 32 mg cholesterol; 1595 mg sodium. Full nutrition
ReviewsRead all reviews 5
I loved this soup!! Quick and easy. I’m glad I did the low sodium chicken stock that was suggested. Next time I make it I won’t use frozen since it came out a little on the watery side and add p...
This recipe came out pretty good. I used low sodium chicken broth. I had a bigger can of enchilada sauce so I used a little more than the recipe calls for. Thank for the recipe:)