SLOW-COOKED CHICKEN ENCHILADA SOUP
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
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 ENCHILADA SOUP
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
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 CHICKEN ENCHILADA SOUP
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
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
SLOW COOKER CHICKEN ENCHILADA SOUP
This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting.
Provided by Jordan W.
Categories Chicken
Time 4h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
- Serve warm, with optional garnishes.
- optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips.
- You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.
Nutrition Facts : Calories 229.2, Fat 2.6, SaturatedFat 0.6, Cholesterol 20.7, Sodium 1086.5, Carbohydrate 36.8, Fiber 9, Sugar 7.1, Protein 17
CHICKEN ENCHILADA SLOW COOKER SOUP
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
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
LIGHTER SLOW COOKER CHICKEN ENCHILADA SOUP
Loaded with shredded chicken and black beans, and it's thickened with PUMPKIN. And best of all only 1 Smart Point with WW. Found on Hungry Girl site; one of my favorites
Provided by Bonnie G 2
Categories One Dish Meal
Time 5h10m
Yield 1 crockpot, 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except chicken in a slow cooker. Mix until uniform.
- Add chicken. Cover and cook on high for 4 - 5 hours or on low for 8 - 9 hours, until chicken is fully cooked.
- Transfer chicken to a large bowl. Shred with two forks.
- Return chicken to the slow cooker, and mix well.
Nutrition Facts : Calories 169.1, Fat 2.1, SaturatedFat 0.5, Cholesterol 29.1, Sodium 493.4, Carbohydrate 23.1, Fiber 4.7, Sugar 5.8, Protein 16.3
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