Cheesy Chicken Enchilada Soup

Cheesy Chicken Enchilada Soup is a gluten free soup. One serving contains 286 calories, 20g of protein, and 11g of fat. This recipe serves 8 and costs $1.6 per serving. Autumn will be even more special with this recipe. This recipe is liked by 39 foodies and cooks. This recipe from House of Yumm requires shredded cheddar cheese, canned tomatoes, skinless boneless chicken breasts, and whole kernel corn. It is a budget friendly recipe for fans of Mexican food. From preparation to the plate, this recipe takes roughly 8 hours and 5 minutes. With a spoonacular score of 55%, this dish is solid. If you like this recipe, take a look at these similar recipes: Cheesy Chicken Enchilada Soup, Cheesy Chicken Enchilada Soup, and Cheesy Chicken Enchilada Soup.

Servings: 8

Preparation duration: 5 minutes

Cooking duration: 480 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Add all ingredients to the crockpot except for the shredded cheese. Cook over low heat for 6-8 hours or high heat 4-5 hours. Remove the chicken from the crockpot and shred, then return to the soup. (or I shred it in the crockpot, saves dishes, just make sure you get all the chicken!) Add in the cheese, stir, and allow the cheese to melt for about 5 minutes. Dish, serve, and enjoy!

 

Step by step:

1. Add all ingredients to the crockpot except for the shredded cheese.

2. Cook over low heat for 6-8 hours or high heat 4-5 hours.

3. Remove the chicken from the crockpot and shred, then return to the soup. (or I shred it in the crockpot, saves dishes, just make sure you get all the chicken!)

4. Add in the cheese, stir, and allow the cheese to melt for about 5 minutes.

5. Dish, serve, and enjoy!

Nutrition Information:

covered percent of daily need