How To Make Crock Pot Chicken Enchilada Soup
This chicken enchilada soup is a decadent and hearty meal to prepare on cold days. Chicken enchilada cooked into a warm and filling soup using a crackpot.
Serves:
Ingredients
- 2tspolive oil
- ½cuponion,chopped
- 3garlic cloves,minced
- 3cupschicken broth,less sodium
- 8oztomato sauce,can
- 2tspchipotle chili in adobo sauce,or more to taste
- ¼cupcilantro,chopped, plus more for garnish
- 15ozblack beans,can, rinsed, and drained
- 14½oztomatoes,can, petite diced
- 2cupsfrozen corn
- 1tspcumin
- ½tspdried oregano
- 2skinless chicken breasts,16 oz total
For Topping:
- ¾cuppart skim cheddar cheese,shredded
- ¼cupscallions,chopped
- ¼cupcilantro,chopped
- 4ozhaas avocado,or 1 small, diced
- 6tbspsour cream,reduced fat, optional
Instructions
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Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft for 3 to 4 minutes.
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Slowly add the chicken broth, tomato sauce, and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into the crockpot.
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Add the drained beans, diced tomatoes, corn, cumin, oregano, and stir. Add the chicken breasts. Cover and cook on low heat for 4 to 6 hours.
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Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt, and cumin to taste.
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Serve in bowls and top with cheese, avocado, scallions, and cilantro.
Nutrition
- Calories: 599.57kcal
- Fat: 17.76g
- Saturated Fat: 6.44g
- Trans Fat: 0.20g
- Monounsaturated Fat: 6.55g
- Polyunsaturated Fat: 2.20g
- Carbohydrates: 67.03g
- Fiber: 15.08g
- Sugar: 8.93g
- Protein: 46.18g
- Cholesterol: 92.86mg
- Sodium: 526.91mg
- Calcium: 250.45mg
- Potassium: 2025.22mg
- Iron: 5.45mg
- Vitamin A: 127.50µg
- Vitamin C: 20.44mg
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