Chicken Enchilada Slow Cooker Soup

Chicken Enchilada Slow Cooker Soup

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Chicken Enchilada Slow Cooker Soup

Hello friends, welcome to Smooth Recipe. Today we are going to make Chicken Enchilada Slow Cooker Soup.

A very tasty, quick, and hot meal! We love to top the bowls of soup with the shredded cheese crushed corn tortilla chips, or chopped green onions — sometimes all of the three.

Preparation time: 15 mins

Cooking time: 6 hrs 30 mins

Total time: 6 hrs 45 mins

Servings: 6

Yield: 6 servings

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Ingredients for Chicken Enchilada Slow Cooker Soup

  • 1 pound skinless, boneless chicken breast halves
  • 1 (15.25 ounce) can of whole kernel corn, drained
  • One (14.5 ounce) can of diced tomatoes including juice
  • 1 (14.5 ounce) can of chicken broth
  • 1 (10 ounce) can of enchilada sauce
  • One (4 ounce) can of diced green chilies
  • 1 white chopped onion
  • ¼ cup of chopped fresh cilantro
  • 2 leaf (blank)s of bay leaves
  • 3 cloves of minced garlic
  • 1 teaspoon of ground cumin
  • One teaspoon of chili powder
  • 1 teaspoon of salt
  • ¼ teaspoon of ground black pepper, or to taste

How to Make Chicken Enchilada Slow Cooker Soup

  1. First of all, rinse and pat dry the chicken breasts, then place it into the bottom of a slow cooker. After that, add the tomatoes, corn, chicken broth, green chilies, onion, cilantro, enchilada sauce, bay leaves, garlic, cumin, salt, chili powder, and black pepper.
  2. Now cook on Low flame for about 6 hours. After that transfer the chicken to a large plate, and then shred the meat with two forks. In the end, return the chicken to the slow cooker & continue cooking for approx 30 minutes to 1 hour.

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Nutritional Information for Chicken Enchilada Slow Cooker Soup

  • Servings Per Recipe: 6
  • Calories: 185
  • % Daily Value *
  • Protein: 18.5g 37 %
  • Carbohydrates: 22.8g 7 %
  • Exchange other carbs: 1.6
  • Dietary fiber: 3.5g 12 %
  • Sugars: 5.4g
  • Fat: 3.45g 5 %
  • Saturated fat: 0.8g 4 %
  • Cholesterol: 42mg 14 %
  • Vitamin a iu: 715.2iu 14 %
  • Niacin equivalents: 9.2mg 70 %
  • Vitamin b6: 0.5mg 30 %
  • Vitamin c: 25.0mg 43 %
  • Folate: 48.2mcg 12 %
  • Calcium: 57.3mg 6 %
  • Iron: 2.5mg 15 %
  • Magnesium: 45.5mg 16 %
  • Potassium: 541.5mg 15 %
  • Sodium: 1074.5mg 43 %
  • Thiamin: 0.2mg 10 %
  • Calories from fat: 30.5
  • Percent of calories from carbs: 45
  • Percent of calories from fat: 16
  • Percentage of calories from protein: 35
  • Percent of calories from sat fat: 4

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