How To Make Slow Cooker Chicken Enchilada Soup
Enjoy a hearty meal on a busy weekend with this chicken enchilada soup. Loaded with beans, veggies, and topped fixings deliciously cooked in a slow cooker.
Serves:
Ingredients
- 3largechicken breast halves
- 2canschicken broth
- 2canstomato sauce
- ⅔cupchunky salsa
- ½cupZesty Italian Dressing
- 2Tbsp.chili powder
- 1tsp.cumin
- 2tsp.onion powder
- 2tsp.garlic powder
- ¼cupextra virgin olive oil
- ½cupMasa Harina
- 2cupsmilk
- 2cupscornfrozen
- 1canblack beansdrained and rinsed
- 1canpinto beansdrained and rinsed
- ⅔cupCheddar Cheeseshredded
- ⅔cupMonterrey Jack Cheeseshredded
- salt and pepperto taste
Additional
- Cheddar Cheeseshredded
- Monterrey Jack Cheeseshredded
- avocadosdiced
- sour cream
- cilantrochopped
- green onionschopped
- Tortilla Chipsor strips
Instructions
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Place chicken in a slow cooker. Pour chicken broth, tomato sauce, salsa, and Zesty Italian Dressing over chicken.
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Sprinkle in chili powder, cumin, onion powder, and garlic powder. Cover with lid and cook on low heat for 6 hours.
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Once cooked, remove chicken from slow cooker and set aside.
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Prepare a roux in a saucepan by heating olive oil over medium heat then stirring in Masa Harina, slowly pour in the milk.
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Cook, stirring constantly until mixture is very thick and it reaches a gentle boil. Pour mixture into a slow cooker and whisk until smooth.
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Add in corn, Black Beans, Pinto Beans, Cheddar Cheese, and Monterrey Jack Cheese. Shred chicken and stir into soup.
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Season soup with salt and pepper to taste. Allow cooking for about 10 minutes until all ingredients are heated through.
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Serve warm garnished with additional shredded cheese, diced avocados, sour cream, cilantro, green onions, and tortilla chips.
Nutrition
- Calories: 499.51kcal
- Fat: 26.01g
- Saturated Fat: 8.44g
- Trans Fat: 0.18g
- Monounsaturated Fat: 10.30g
- Polyunsaturated Fat: 4.61g
- Carbohydrates: 44.46g
- Fiber: 10.43g
- Sugar: 12.68g
- Protein: 26.59g
- Cholesterol: 65.39mg
- Sodium: 1549.35mg
- Calcium: 332.35mg
- Potassium: 1107.35mg
- Iron: 4.96mg
- Vitamin A: 171.66µg
- Vitamin C: 14.06mg
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