BEST CROCK-POT CHICKEN ENCHILADA SOUP RECIPE - DELISH
Crock-Pot Chicken Enchilada Soup from Delish.com is the soup you'll be making all winter long.
Provided by Lena Abraham
Categories dinner
Total Time 3 hours 30 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 6-8
Number Of Ingredients 16
Steps:
- Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine. Set on high and cook for 3 hours, or until chicken is tender.
- Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and heat on low until cheese is melted. Taste and season with salt if needed.
- Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.
SLOW-COOKED CHICKEN ENCHILADA SOUP RECIPE: HOW TO MAKE IT
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
Total Time 06 hours 25 minutes
Prep Time 25 minutes
Cook Time 06 hours 00 minutes
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 125 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 1102mg sodium, CarbohydrateContent 9g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 14g protein.
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