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
Prepare a tasty soup ahead of time with Slow-Cooker Chicken Enchilada Soup! Cheesiness and corn tortillas make this chicken enchilada soup so special.
Provided by My Food and Family
Categories Soup Recipes
Time 8h10m
Yield 10-12 servings
Number Of Ingredients 16
Steps:
- PLACE all of the ingredients (besides the corn tortillas, olive oil, and cheese) into the slow cooker.
- COOK on low for 6-8 hours.
- AFTER the 6-8 hours take a potato masher and mash up the tomatoes. This should also shred the chicken, but if you would like the pieces smaller you can shred the chicken inside the crock pot.
- PREHEAT the oven to 350˚F. Rub olive oil on both sides of the corn tortillas (add salt if desired) and cut into thin strips. Place on a baking sheet for about 10 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
SLOW COOKER CHEESY CHICKEN ENCHILADA SOUP
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
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
LOW CARB CHICKEN ENCHILADA SOUP (SLOW COOKER, CROCK POT)
Brothy, spicy soup with big chunks of chicken breasts. Recipe modified from a low-carb recipe to omit or substitute hard-to-find ingredients (at least hard to find at my grocery store). I ate it along with a green salad. If you're not low-carbing, you can add corn, beans or serve with tortilla chips.
Provided by NELady
Categories Low Cholesterol
Time 5h10m
Yield 1 1/2 cup, 3 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients into your slow cooker; stir well.
- Cook on high for 4-5 hours or low 7-8 hours.
Nutrition Facts : Calories 373.6, Fat 15.1, SaturatedFat 4.3, Cholesterol 96.8, Sodium 1533.5, Carbohydrate 20.7, Fiber 4, Sugar 13.1, Protein 38.3
CHICKADILLA SOUP (CHICKEN ENCHILADA SOUP FOR THE SLOW COOKER)
Make and share this Chickadilla Soup (Chicken Enchilada Soup for the Slow Cooker) recipe from Food.com.
Provided by Logans Mommy
Categories Low Cholesterol
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place all ingredients into a 6 quart slow cooker. Mix. Cook on low for 6-8 hours or on high for 3-4 hours.
- After a few hours, once chicken is cooked remove, shred and return to pot for remaining cooking time.
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.
CHICKEN ENCHILADA SOUP (CROCK POT)
I had intended to come here and post a reply to a recipe I'd based my own off of, but I can't find it now. So I'll enter my own version as a separate recipe. I melded this from a recipe here that said it was a copycat of a restaurant's recipe, and one from another site that was for crock pot tortilla soup. I use a whole onion because I like onion, but it IS a lot. And frankly I guesstimate the spices. But it's delicious. And, I think, fairly healthy. This is also very easy, and I make it a lot. It doesn't have many ingredients, it just cooks in a crock pot, and it's great for lunches all week (which is why I make it).
Provided by Hellion
Categories Clear Soup
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Chop the onion and lay it in the bottom of the crock pot.
- Cook (I boil them) the chicken breasts, then shred them with a fork.
- Layer that over the onions.
- I add some chopped garlic (a teaspoon or so) and then add several teaspoons of dried cilantro, although fresh is good too (when I've used fresh I still add a bit of dried; this can be a bland recipe without spice!). Throw in salt, cumin, garlic powder (if using) and chili powder to taste (taste later, of course; you can add more!) and/or the taco seasoning. I also sometimes put in half a can of green enchilada sauce.
- Add the red enchilada sauce, and then the broth.
- Turn the crock pot on high and let it cook for about 3 hours. You want the onions to cook.
- Then mix your cup of masa harina with your two cups of water, in a separate bowl. Make sure to whisk it well, with no lumps. The masa harina will give it a corn tortilla-type flavor, and will not overly thicken the soup (if it does, add more broth or water), but make sure you've mixed it well before you add it so you don't have lumps. Stir.
- Let that cook at least half an hour.
- Taste. Add more spice if necessary.
- Add the cheese. Two cups is more cheesy, more tasty, but also more fatty. As I'm a fan of extra cheese on top when I'm going to eat it, I tend to go for one cup in the soup and add more later.
- Stir. Let that cook just a few more minutes, then serve with chips, green onion.
Nutrition Facts : Calories 460.5, Fat 20.9, SaturatedFat 7.9, Cholesterol 90.7, Sodium 1581.8, Carbohydrate 29.7, Fiber 0.7, Sugar 2, Protein 37.1
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