Slow Cooker Chicken Enchilada Soup Recipes

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

Ingredients

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.

SLOW COOKER CHICKEN ENCHILADA SOUP

Slow Cooker Chicken Enchilada Soup image

Not quite a tortilla soup, not quite a taco soup, this comes together fast and gets better overnight. Stores like a dream and has fabulous flavor. Serve with sour cream and cheese on top, with either tortilla chips or cornbread on the side. Or if you're feeling fancy, you could make some paninis with pepper Jack cheese, roasted red peppers, avocados, tomatoes and mushrooms. Very tasty!

Provided by Sabbath Jackson

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

Time 6h30m

Yield 8

Number Of Ingredients 11

Ingredients

4 cups chicken broth
2 (15 ounce) cans black beans, drained
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (12 fluid ounce) can pale ale
1 (10 ounce) package frozen corn
1 (8 ounce) package red enchilada sauce (such as Frontera®)
1 onion, diced
1 (1.25 ounce) package taco seasoning
1 jalapeno pepper, seeded and diced
1 pound frozen chicken breasts
1 bunch cilantro, chopped

Steps:

Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper together in a slow cooker. Add whole chicken breasts.
Cook on Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. Remove chicken and shred using 2 forks; stir back into the slow cooker. Continue cooking, 1 to 2 hours more.
Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes.

Nutrition Facts : Calories 266.8 calories, Carbohydrate 37.4 g, Cholesterol 31.7 mg, Fat 2.7 g, Fiber 9.8 g, Protein 20.6 g, SaturatedFat 0.5 g, Sodium 1594.8 mg, Sugar 5.2 g

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

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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