Easy Slow Cooker Enchilada Soup Food

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.

BEEF ENCHILADA SOUP

Beef Enchilada Soup image

Delicious, nutritious, and easy, this soup can cook in the slow cooker all day, or on the stove in just a few minutes. Top with sliced flour tortillas--this is important! They act like noodles and are delicious. Also offer shredded cheese, avocado, cilantro, sour cream, additional seasoning - anything that sounds good! Enjoy!

Provided by Debbie B.

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

Time 8h15m

Yield 16

Number Of Ingredients 9

Ingredients

4 pounds browned ground beef
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
1 (12 fluid ounce) can sweet corn
1 (4 ounce) can chopped green chilies
1 (14.5 ounce) can enchilada sauce
2 (14 ounce) cans beef broth
2 (1.25 ounce) packages taco seasoning

Steps:

Combine drained browned ground beef, tomatoes, kidney beans, black beans, corn, chiles, enchilada sauce, beef broth, and taco seasoning in a slow cooker.
Cover and cook on Low for about 8 hours or High for about 4 hours.

Nutrition Facts : Calories 306.9 calories, Carbohydrate 18.6 g, Cholesterol 71 mg, Fat 14.6 g, Fiber 4.6 g, Protein 23.9 g, SaturatedFat 5.5 g, Sodium 990.7 mg, Sugar 3.3 g

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

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

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