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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.
Course
Main, Slow Cooker, Soup
Cuisine
Mexican, Tex Mex
Keyword
Chicken Enchilada Soup
Prep Time
10
minutes
Cook Time
4
hours
Total Time
4
hours
10
minutes
Servings
4
Calories
380
kcal
Author
Liz Della Croce
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:
2
cups
|
Calories:
380
kcal
|
Carbohydrates:
40.5
g
|
Protein:
36.8
g
|
Fat:
9.1
g
|
Saturated Fat:
4.1
g
|
Polyunsaturated Fat:
5
g
|
Cholesterol:
67
mg
|
Sodium:
1622
mg
|
Fiber:
8.8
g
|
Sugar:
14.1
g