Easy Crockpot Enchilada Soup Recipes

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

Ingredients

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

EASY SLOW COOKER ENCHILADA SOUP

Easy Slow Cooker Enchilada Soup image

Do you want an easy slow cooker enchilada soup? This recipe is inexpensive, easy, and can be adjusted for small or large groups of people.

Provided by Chas

Categories Recipes

Time 4h10m

Number Of Ingredients 6

Ingredients

1 pound ground beef
1 can tomato sauce
1 can cream of chicken soup
1 can green chili sauce
cheese
tortilla chips

Steps:

I place in 1 pound ground beef in my crock pot and break it up. If I'm in a hurry, I'll throw it in frozen. If you do throw it in frozen, just come back about 1-2 hours later and break up the meat inside and stir it.
Add 1 can tomato sauce, 1 can cream of chicken soup, and 1 can green chili sauce. You can substitute things like cream of mushroom/celery, enchilada sauce, etc. Add beans, sour cream, and any additional touches you'd like.
Add 1 cup of shredded cheese and stir. Put the lid on and cook on low for 4-5 hours.
Serve in bowls and top with crushed tortilla chips.

Nutrition Facts : Calories 459 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 115 milligrams cholesterol, Fat 28 grams fat, Fiber 3 grams fiber, Protein 36 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1414 grams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

SLOW COOKER ENCHILADA SOUP

Slow Cooker Enchilada Soup image

Slow Cooker Enchilada Soup.. Loaded with tons of Mexican flavor and cooked low and slow for 8 hours!

Provided by Kelley Simmons

Number Of Ingredients 13

Ingredients

1 pound 16 ounces boneless chicken breasts
1 medium onion (diced)
4 cloves garlic (minced)
1 10 ounce can enchilada sauce
1 15 ounce can chicken stock
1 15 ounce can black beans, drained and rinsed
1 cup frozen corn (no need to thaw)
1 14 ounce can fire-roasted diced tomatoes, with juice
1 4 ounce can diced green chiles
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon chipotle chili powder (can add more if you like extra heat)
optional garnishes: tortilla chips (cilantro avocado, sour cream, shredded cheese)

Steps:

Add all of the ingredients to a slow cooker.
Cook for 6-8 hours on low or 3-4 hours on high or until the chicken is cooked through.
Take the chicken out of the slow cooker and shred with two forks.
Add back to the soup and stir.
Serve hot with optional garnishes if desired.

Nutrition Facts : Calories 33 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

Ingredients

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

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