During the colder months, {which honestly, there are only a few here in Southern AZ}, I love to make soup. They are so easy to make, and you can add just about anything you have on hand to them. When I can throw everything in a slow cooker and forget about it for 6 hours? Even better.
That’s just one of the reasons I love this Chicken Enchilada Soup. The other reasons are for it’s great flavor and the fact that I always have the ingredients on hand. My family loving Mexican food is an added bonus.
Five ingredients is all you need, how nice is that?
I’ve teamed up with some of my friends to bring you a great list of slow cooker main dish recipes today! There are 17 delicious recipes to check out today. If you love slow cooker dishes then check out #crocktoberfest2013 on facebook, twitter, and instagram to find all the other recipes that will be shared this week.
Baja Chicken Soup from Around My Family Table
Crockpot Pot Roast from Eat Drink Love
Crockpot French Dip from White Lights on Wednesday
Grammy’s Crock Pot Turkey Legs from Dizzy Busy & Hungry
Beef & Barley Soup from Peanut Butter & Peppers
Beef Stew from Curry & Comfort
Sweet Potato Cheddar Slow Cooker Soup from Homemaking Hacks
Crock Pot French Onion Soup from Cookie Monster Cooking
Crock Pot Green Chili Chicken from Mom Endeavors
Slow Cooker Carnitas from Foodie Tots
Italian Pork Chops with Parmesan Noodles from Pink Cake Plate
Slow Cooker 15 Bean Soup from 365 Days of Crockpot
Slow Cooker Tomato & Brown Sugar Pork Chops from Brie Brie Blooms
Slow Cooker Sesame Beef from Slender Kitchen
Slow Cooker Italian Beef Sandwiches from Dinners, Dishes, & Desserts
Pumpkin Chili from Celebrating Family
Refried Beans without Lard from Kitchen Treaty
Slow Cooker Chicken Enchilada Soup is easy to put together and tastes fabulous!
5 minPrep Time
6 hrCook Time
6 hr, 5 Total Time
Yields 8-10
Save Recipe2 based on 1 review(s)
Ingredients
- 2 boneless, skinless chicken breasts
- 2 32 oz chicken stock
- 1 14 oz of your favorite enchilada sauce {fresh or canned}
- 1 C yellow corn {I used frozen}
- 1 14 oz can of black beans, drained and rinsed
Instructions
- In a 6 Qt slow cooker, combine chicken, chicken stock and enchilada sauce
- Cook on low for 6 hours, adding corn and black beans the last 1/2 hour
- Remove chicken, shred and return to slow cooker
Notes
Serve with chips and garnish with cilantro, diced avocado, and sour cream, if desired
- Calories 432
- Total Fat: 8 g 12.31%
- Saturated Fat: 1 g 5%
- Cholesterol: 172 mg 57.33%
- Sodium: 475 mg 19.79%
- Potassium: 1078 mg 30.8%
- Total Carbohydrate: 34 g %
- Sugar: 4 g
- Protein: 59 g
- Vitamin A: 8.58%
- Calcium: 26 mg 2.6%
- Iron: 2 mg 11.11%
Click Here For Full Nutrition, Exchanges, and MyPlate Info
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