Slow Cooker Chicken Enchilada Soup
This chicken enchilada soup is loaded with south-of-the-border flavors. The soup is a breeze to prepare and cook in the slow cooker.
Ingredients
- 1 1/2 pounds chicken thighs, boneless
- 1 15-ounce can pinto beans, or black beans, drained
- 1 medium onion, chopped
- 1 10-ounce can enchilada sauce
- 1 14.5-ounce can tomatoes, diced
- 1 cup corn kernels, canned or frozen
- 1 10.5-ounce can cream of chicken soup
- 2 to 4 tablespoons jalapeno pepper , chopped, or mild green chile pepper, optional
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 cup milk, or cream
- 1 cup shredded cheddar cheese, (or pepper jack)
- sour cream, tortilla chips, guacamole, chopped green onions
Instructions
- Put the boneless chicken thighs in the slow cooker along with the beans, chopped onion, enchilada sauce, tomatoes, corn, condensed soup, chile pepper, garlic powder, and cumin. Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 hours.
- Remove the chicken thighs and dice. Return the diced chicken to the slow cooker.
- Cover and cook for about 1 hour longer on LOW or 1/2 hour on HIGH.
- Add salt and pepper to taste. Add the milk or half-and-half and stir to blend. Cook for about 10 minutes longer to heat thoroughly.
- Serve topped with shredded cheese and any optional toppings you might like.
Nutrition
Calories: 355kcalCarbohydrates: 15gProtein: 21gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 101mgSodium: 332mgPotassium: 265mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 5mgCalcium: 149mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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