Crock Pot Chicken Enchilada Soup Recipes

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CHICKEN ENCHILADA SLOW COOKER SOUP



Chicken Enchilada Slow Cooker Soup image

A tasty, quick, hot meal! We like to top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions -- sometimes all three.

Provided by AMBERNPETTY

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 6h45m

Yield 6

Number Of Ingredients 14

1 pound skinless, boneless chicken breast halves
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes including juice
1 (14.5 ounce) can chicken broth
1 (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chiles
1 white onion, chopped
¼ cup chopped fresh cilantro
2 bay leaves
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper, or to taste

Steps:

  • Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
  • Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.

Nutrition Facts : Calories 186 calories, Carbohydrate 22.9 g, Cholesterol 39 mg, Fat 3.4 g, Fiber 3.4 g, Protein 18.4 g, SaturatedFat 0.7 g, Sodium 1074.7 mg, Sugar 5.5 g

CROCK-POT CHICKEN ENCHILADA SOUP RECIPE



Crock-Pot Chicken Enchilada Soup Recipe image

This fantastic soup is full of great flavor and really hits the spot for dinner. Set out a variety of your favorite toppings such as sour cream, cheese, and maybe even some tortilla chips to serve with the soup.

Provided by Crock-Pot Ladies

Categories     Soups, Stews and Chili

Time 4h15m

Number Of Ingredients 8

1 Pound Boneless Skinless Chicken Breasts
15 Ounces Canned Tomato Sauce
15 Ounces Canned Black Beans (Rinsed And Drained)
1 Medium Yellow Onion (Chopped)
16 Ounces Frozen Corn
10 Ounces Canned Red Enchilada Sauce
10.75 Ounces Canned Cream Of Chicken Soup (I Used Reduced Fat (Use A Gluten Free Brand To Make This Soup GF))
1 1/2 Cups Milk (I Used Fat-Free Milk)

Steps:

  • Place chicken breasts in the bottom of a 5 quart or larger slow cooker.
  • Add the tomato sauce, black beans, chopped onion, and frozen corn.
  • In a medium mixing bowl, whisk together the enchilada sauce, cream of chicken soup and milk until smooth. Pour over ingredients in slow cooker.
  • Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
  • Carefully remove cooked chicken breasts from slow cooker and place on a plate. Shred chicken meat with two forks and add back into slow cooker.
  • Ladle hot soup into bowls and top with shredded cheese, sour cream, tortilla chips or whatever additional toppings you wish to use.

Nutrition Facts : Calories 217 kcal, Carbohydrate 33 g, Protein 18 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 38 mg, Sodium 949 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving

SLOW-COOKED CHICKEN ENCHILADA SOUP



Slow-Cooked Chicken Enchilada Soup image

This soup delivers a big bowl of fresh comfort-just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. -Heather Sewell, Harrisonville, Missouri

Provided by Taste of Home

Categories     Lunch

Time 6h25m

Yield 8 servings (3-1/4 quarts).

Number Of Ingredients 15

1 tablespoon canola oil
2 Anaheim or poblano peppers, finely chopped
1 medium onion, chopped
3 garlic cloves, minced
1 pound boneless skinless chicken breasts
1 carton (48 ounces) chicken broth
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (10 ounces) enchilada sauce
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon pepper
1/2 to 1 teaspoon chipotle hot pepper sauce, optional
1/3 cup minced fresh cilantro
Optional toppings: Shredded cheddar cheese, cubed avocado, sour cream and crispy tortilla strips

Steps:

  • In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 125 calories, Fat 4g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 1102mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 14g protein.

CHICKEN ENCHILADA SOUP (CROCK POT)



Chicken Enchilada Soup (Crock Pot) image

I had intended to come here and post a reply to a recipe I'd based my own off of, but I can't find it now. So I'll enter my own version as a separate recipe. I melded this from a recipe here that said it was a copycat of a restaurant's recipe, and one from another site that was for crock pot tortilla soup. I use a whole onion because I like onion, but it IS a lot. And frankly I guesstimate the spices. But it's delicious. And, I think, fairly healthy. This is also very easy, and I make it a lot. It doesn't have many ingredients, it just cooks in a crock pot, and it's great for lunches all week (which is why I make it).

Provided by Hellion

Categories     Clear Soup

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb chicken breast
1/2-1 onion
32 ounces chicken broth (I use low-fat or low-sodium, 8 ounces?) or 32 ounces vegetable broth, plus one can (I use low-fat or low-sodium, 8 ounces?)
1 (10 ounce) can enchilada sauce
1 -2 cup shredded cheese (I use low-fat)
1 cup masa harina
2 cups water
cilantro, to taste (dried or fresh, or both)
garlic or garlic powder
salt
cumin
chili powder
taco seasoning (optional)
tortilla chips (to garnish)
green onion (to garnish)

Steps:

  • Chop the onion and lay it in the bottom of the crock pot.
  • Cook (I boil them) the chicken breasts, then shred them with a fork.
  • Layer that over the onions.
  • I add some chopped garlic (a teaspoon or so) and then add several teaspoons of dried cilantro, although fresh is good too (when I've used fresh I still add a bit of dried; this can be a bland recipe without spice!). Throw in salt, cumin, garlic powder (if using) and chili powder to taste (taste later, of course; you can add more!) and/or the taco seasoning. I also sometimes put in half a can of green enchilada sauce.
  • Add the red enchilada sauce, and then the broth.
  • Turn the crock pot on high and let it cook for about 3 hours. You want the onions to cook.
  • Then mix your cup of masa harina with your two cups of water, in a separate bowl. Make sure to whisk it well, with no lumps. The masa harina will give it a corn tortilla-type flavor, and will not overly thicken the soup (if it does, add more broth or water), but make sure you've mixed it well before you add it so you don't have lumps. Stir.
  • Let that cook at least half an hour.
  • Taste. Add more spice if necessary.
  • Add the cheese. Two cups is more cheesy, more tasty, but also more fatty. As I'm a fan of extra cheese on top when I'm going to eat it, I tend to go for one cup in the soup and add more later.
  • Stir. Let that cook just a few more minutes, then serve with chips, green onion.

Nutrition Facts : Calories 460.5, Fat 20.9, SaturatedFat 7.9, Cholesterol 90.7, Sodium 1581.8, Carbohydrate 29.7, Fiber 0.7, Sugar 2, Protein 37.1

SLOW COOKER CHEESY CHICKEN ENCHILADA SOUP



Slow Cooker Cheesy Chicken Enchilada Soup image

Cheesy chicken enchilada soup with black beans, corn, and tomatoes.

Provided by D Taylor

Categories     Chicken Soup

Time 3h30m

Yield 6

Number Of Ingredients 13

1 ½ pounds skinless, boneless chicken, cut in 1-inch pieces
1 (16 ounce) can chili beans, undrained
1 (15 ounce) can black beans, drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (10 ounce) can red enchilada sauce
2 cups chicken broth
1 cup corn kernels
1 ½ tablespoons chili powder
1 teaspoon seasoning salt
¾ teaspoon ground paprika
½ teaspoon ground cumin
¼ teaspoon ground black pepper
1 (8 ounce) package cream cheese, softened and cubed

Steps:

  • Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
  • Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
  • Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
  • Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.

Nutrition Facts : Calories 440.4 calories, Carbohydrate 37.9 g, Cholesterol 101.9 mg, Fat 17.9 g, Fiber 10.7 g, Protein 35.6 g, SaturatedFat 9.2 g, Sodium 1716.4 mg, Sugar 4.1 g

CREAMY CHICKEN ENCHILADA SOUP FOR THE CROCK POT



Creamy Chicken Enchilada Soup for the Crock Pot image

One morning, the weather man said it was going to be 4 degrees that night. So I knew I had to make soup and didn't want to go to the store. So I scrounged in the cabinet and this recipe was born. Use hotter sauce if want more heat. This has a mild spice just right for my guy, who doesn't like hot.

Provided by MsSally

Categories     Easy

Time 9h5m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs boneless skinless chicken breasts
1 cup onion, chopped
1 cup green pepper, chopped
28 ounces diced tomatoes
10 ounces enchilada sauce
1 cup green chili salsa
16 ounces pinto beans, canned drained
10 ounces 98% fat-free cream of chicken soup
2 cups brown rice, cooked

Steps:

  • Put chicken breasts in crock pot, cover with remaining ingredients except rice and cream of chicken.
  • Cook on low 8 hours. At end of cook time, with spoon, break up chicken. Stir in cream of chicken. Cook on high for 30 mins more.
  • Serve over rice in bowls. You may mix the rice into the soup but the leftovers will be very thick and you may have to add some broth to help consistancy.

Nutrition Facts : Calories 579.6, Fat 5.2, SaturatedFat 1, Cholesterol 87.8, Sodium 964.4, Carbohydrate 84.3, Fiber 12.6, Sugar 9.2, Protein 48.9

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From loseweightbyeating.com


SLOW COOKER CHICKEN ENCHILADA SOUP | MODERNMEALMAKEOVER
2022-02-24 Add the garlic, black beans, corn, onion, tomatoes, enchilada sauce, chicken broth, cumin, oregano, black pepper, salt, and chili powder to the slow cooker. Stir until well combined. Then, place the chicken breasts in the slow cooker and push the bottom. Add cream cheese and cover with the lid. Cook on low for 6-8 hours or on high for 3-4 hours.
From modernmealmakeover.com


CHICKEN ENCHILADA SOUP (SLOW COOKER) RECIPE | LITTLE SPICE JAR
2020-05-17 Add the chicken breasts, enchilada sauce, chicken broth, black beans, corn, roasted tomatoes, cilantro, and the onion mixture from the previous step to the slow cooker. Cook on the low setting for 6-8 hours or the high setting for 3-4 or until the chicken is cooked through and shreds easily with two forks. Add the lime juice and stir.
From littlespicejar.com


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