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Crock-Pot Chicken Enchilada Soup Recipe
This fantastic soup is full of great flavor and really hits the spot for dinner. Set out a variety of your favorite toppings such as sour cream, cheese, and maybe even some tortilla chips to serve with the soup.
Servings Prep Time
8people 15minutes
Cook Time
8hours on LOW or 4 hours on HIGH
Servings Prep Time
8people 15minutes
Cook Time
8hours on LOW or 4 hours on HIGH
Ingredients
Instructions
  1. Place chicken breasts in the bottom of a 5 quart or larger slow cooker.
  2. Add the tomato sauce, black beans, chopped onion, and frozen corn.
  3. In a medium mixing bowl, whisk together the enchilada sauce, cream of chicken soup and milk until smooth. Pour over ingredients in slow cooker.
  4. Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
  5. Carefully remove cooked chicken breasts from slow cooker and place on a plate. Shred chicken meat with two forks and add back into slow cooker.
  6. Ladle hot soup into bowls and top with shredded cheese, sour cream, tortilla chips or whatever additional toppings you wish to use.
Nutrition Information
Nutrition Facts
Crock-Pot Chicken Enchilada Soup Recipe
Amount Per Serving
Calories 217 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 38mg 13%
Sodium 949mg 40%
Potassium 724mg 21%
Total Carbohydrates 33g 11%
Dietary Fiber 6g 24%
Sugars 8g
Protein 18g 36%
Vitamin A 12%
Vitamin C 15%
Calcium 8%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.
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