Slow Cooker Chicken Enchilada Soup
Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Slow Cooker Chicken Enchilada Soup at home. This main course has 506 calories, 39g of protein, and 26g of fat per serving. For $2.76 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 6. It will be a hit at your Winter event. From preparation to the plate, this recipe takes around 45 minutes. 136 people have made this recipe and would make it again. It is brought to you by Kitchen Meets Girl. A mixture of dried cilantro, frozen corn, oregano, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet. Overall, this recipe earns an amazing spoonacular score of 88%. Similar recipes are Slow Cooker Chicken Enchilada Soup, Slow cooker chicken enchilada soup, and Slow Cooker Chicken Enchilada Soup.
Servings: 6
Ingredients:
1 can black beans, drained and rinsed
1 1/2 pounds chicken breast
32 ounces chicken broth
1 tablespoon chili powder
1 teaspoon coriander
1/2 teaspoon dried cilantro
12 ounce bag frozen corn
3 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon oregano
1 bell pepper, diced (red or green)
1 red onion, diced
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1 can (11-ounce) Rotel
Equipment:
slow cooker
frying pan
Cooking instruction summary:
Place Rotel, chicken broth, chicken, corn, black beans, and spices (chili powder, cumin, coriander, cilantro, and oregano) to the container of your slow cooker. Season with salt and pepper, to taste.Cook on high for 3 to 4 hours, or on low for 5 to 6 hours. Remove chicken from slow cooker and shred the meat with a fork. Add cheese and sour cream to slow cooker and stir to combine. Add the chicken back to the slow cooker and warm back through until the cheese is melted, about 1/2 hour.While the cheese is melting, cook your onions and bell pepper: heat oil in a medium skillet over medium heat and add onions, pepper, and garlic. Cook until they are just softened, about 10 minutes. Add to slow cooker just before serving.Garnish with extra cheese, sour cream, salsa, fresh cilantro, or avocado.
Step by step:
1. Place Rotel, chicken broth, chicken, corn, black beans, and spices (chili powder, cumin, coriander, cilantro, and oregano) to the container of your slow cooker. Season with salt and pepper, to taste.Cook on high for 3 to 4 hours, or on low for 5 to 6 hours.
2. Remove chicken from slow cooker and shred the meat with a fork.
3. Add cheese and sour cream to slow cooker and stir to combine.
4. Add the chicken back to the slow cooker and warm back through until the cheese is melted, about 1/2 hour.While the cheese is melting, cook your onions and bell pepper: heat oil in a medium skillet over medium heat and add onions, pepper, and garlic. Cook until they are just softened, about 10 minutes.
5. Add to slow cooker just before serving.
6. Garnish with extra cheese, sour cream, salsa, fresh cilantro, or avocado.
Nutrition Information:
covered percent of daily need
