Slow Cooker

Slow Cooker Chicken Enchilada Soup is for Dinner.

Slow Cooker Chicken Enchilada Soup takes 10 minutes to prepare.

Slow Cooker Chicken Enchilada Soup takes several minutes to cook.

Slow Cooker Chicken Enchilada Soup makes 6 servings.

The ingredients for Slow Cooker Chicken Enchilada Soup are:

2 boneless skinless chicken breasts (about 1 pound)
2 cups good-quality chicken stock
1 1/4 cup (or 1 10-ounce can) red enchilada sauce
2 (14-ounce) cans black beans, rinsed and drained
1 (14-ounce) can fire-roasted diced tomatoes, with juice
1 (15-ounce) can whole-kernel corn, drained
1 (4-ounce) can diced green chiles
2 cloves garlic, minced
1 white onion, peeled and diced
1 teaspoon ground cumin
1 teaspoon salt, or more/less to taste
optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

Here is how you make Slow Cooker Chicken Enchilada Soup:

Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.Serve warm, with optional garnishes.You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.Serving Size: 4-6 cupsNumber of Servings: 6Recipe submitted by SparkPeople user LEXRAP.

The nutritional information for Slow Cooker Chicken Enchilada Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 366.3

• Total Fat: 6.6 g
• Cholesterol: 86.7 mg
• Sodium: 976.5 mg
• Total Carbs: 37.7 g
• Dietary Fiber: 8.9 g
• Protein: 42.0 g