Slow Cooker Chicken Enchilada Soup
This flavorful Mexican-inspired Slow Cooker Chicken Enchilada soup is packed with hearty vegetables then topped with sharp cheddar cheese.
Servings 4
Calories 380kcal
Ingredients
- 2 chicken breasts boneless, skinless
- 1 medium onion diced
- 1 red bell pepper seeded and diced
- 1 medium zucchini diced
- 15 ounces fire roasted diced tomatoes
- 15 ounce can black beans drained and rinsed
- 1 cup corn kernels fresh or frozen
- 2 chipotle peppers in adobo sauce minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- 4 cups chicken broth low sodium
- ½ cup sharp Cheddar cheese shredded - garnish
- diced avocado, cilantro, tortilla chips optional garnishes
Lime Crema
- 1 cup whole milk plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- ½ teaspoon cumin
- salt and pepper to taste
Instructions
- Place the first 15 ingredients (chicken through chicken broth) in a slow cooke and cook on High for 4 hours of Low for 8 hours.
- While the soup is cooking, mix together the lime crema in a small bowl and refrigerate until you're ready to serve the soup.
- Before service, remove the chicken breasts from the slow cooker and place on a cutting board. Cut into large chunks then return to the slow cooker.
- Serve soup in bowls and garnish with lime crema and chided cheese as well as any other desired garnishes.
Nutrition
Serving: 2cups | Calories: 380kcal | Carbohydrates: 40.5g | Protein: 36.8g | Fat: 9.1g | Saturated Fat: 4.1g | Polyunsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 1622mg | Fiber: 8.8g | Sugar: 14.1g