PREP TIME: 5 mins | COOK TIME: 3 hrs | TOTAL TIME: 3 hrs 5 mins | SERVINGS: 8
Warm, creamy, and oh-so-delicious Chicken Enchilada Soup. A no-fuss soup recipe simply dumps and forget. Perfect for busy days and the whole family!
INGREDIENTS
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4 large chicken breasts
15 oz. can chicken broth
10 oz. can red enchilada sauce, or el pato sauce
8 oz. can condense cream of chicken soup, or 8 oz. cream cheese
30 oz. black beans, rinsed and drained (two 15 oz. cans)
10 oz. can Rotel tomatoes and green chiles
15 oz. can corn, drained
½ c. onion, chopped
½ c. red bell pepper, chopped
1 tsp cumin
½ tsp garlic powder
1/2 c. shredded cheddar cheese, more if desired
S&P to taste
HOW TO MAKE CHICKEN ENCHILADA SOUP
Step 1: In a 5-quart crockpot, place the chicken, then pour in the broth followed by the enchilada sauce. Add in the cream of chicken soup, black beans, tomatoes, corn, onion, and bell peppers. Finally, add the seasonings on top of everything.
Step 2: Set on high and cook for 3 to 4 minutes, covered. Or 5 to 7 hours on low.
Step 3: Take the chicken out of the crockpot. Shred or cut the chicken into bite-sized pieces. Add the chicken back to the soup, then add in the shredded cheese. At this point, you can add the cream cheese, if using. Set on low and cook for another 30 minutes.
Step 4: Into bowls, ladle the soup, add the tortilla strips or crushed tortilla chips. Enjoy with some more cheese, sour cream, and cilantro on top.
NUTRITION FACTS:
CALORIES: 355KCAL | CARBOHYDRATES: 34G | PROTEIN: 35G | FAT: 8G | SATURATED FAT: 2G | CHOLESTEROL: 82MG | SODIUM: 1418MG | POTASSIUM: 1013MG | FIBER: 8G | SUGAR: 4G | VITAMIN A: 760IU | VITAMIN C: 25.4MG | CALCIUM: 118MG | IRON: 3.9MG
Ingredients
- 4 large chicken breasts
- 15 oz. can chicken broth
- 10 oz. can red enchilada sauce, or el pato sauce
- 8 oz. can condense cream of chicken soup, or 8 oz. cream cheese
- 30 oz. black beans, rinsed and drained (two 15 oz. cans)
- 10 oz. can Rotel tomatoes and green chiles
- 15 oz. can corn, drained
- ½ c. onion, chopped
- ½ c. red bell pepper, chopped
- 1 tsp cumin
- ½ tsp garlic powder
- 1/2 c. shredded cheddar cheese, more if desired
- S&P to taste
Instructions
Step 1: In a 5-quart crockpot, place the chicken, then pour in the broth followed by the enchilada sauce. Add in the cream of chicken soup, black beans, tomatoes, corn, onion, and bell peppers. Finally, add the seasonings on top of everything.
Step 2: Set on high and cook for 3 to 4 minutes, covered. Or 5 to 7 hours on low.
Step 3: Take the chicken out of the crockpot. Shred or cut the chicken into bite-sized pieces. Add the chicken back to the soup, then add in the shredded cheese. At this point, you can add the cream cheese, if using. Set on low and cook for another 30 minutes.
Step 4: Into bowls, ladle the soup, add the tortilla strips or crushed tortilla chips. Enjoy with some more cheese, sour cream, and cilantro on top.
