Description
This delicious Crock Pot Chicken Enchilada Soup is easy to make and packed with flavor.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- to taste salt and pepper
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 14 ounce can chicken broth
- 1 cup water
- 15 ounce can corn, undrained
- 10 ounce can diced tomatoes and green chiles (Rotel), undrained
- 10 ounce can enchilada sauce
- 1 packet taco seasoning
- ½ teaspoon chili powder
- to taste shredded cheese
- to taste crunchy tortilla strips
Instructions
- Place 1 pound boneless, skinless chicken breasts in the bottom of a 5-quart crock pot.
- Season with a bit of salt and pepper, to taste.
- Add in 1 medium onion, finely diced and 2 cloves garlic, minced.
- Then pour in 14 ounce can chicken broth, 1 cup water, 15 ounce can corn, undrained, 10 ounce can diced tomatoes and green chiles (Rotel), undrained, and 10 ounce can enchilada sauce.
- Sprinkle with 1 packet taco seasoning and ½ teaspoon chili powder and give it all a good stir.
- Put the lid on and cook on low for about 8-10 hours.
- About 15 minutes before serving, take the chicken breasts out and shred them using two forks. The chicken will shred very easily.
- Then put shredded chicken back in pot and stir.
- Let cook for an additional 15 minutes.
- Then serve. Top with shredded cheese and crunchy tortilla strips.
Notes
- Delicious served with avocado or sour cream.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg