Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup is a gluten free soup. One serving contains 631 calories, 28g of protein, and 38g of fat. For $2.9 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 8. 19 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for Winter. This recipe is typical of Mexican cuisine. This recipe from Cooking Classy requires italian dressing, salt and pepper, canned pinto beans, and salsa. Overall, this recipe earns a spectacular spoonacular score of 86%. Try Chicken Enchilada Soup in the Slow Cooker, Slow Cooker Chicken Enchilada Soup, and Chicken Enchilada Soup (Slow Cooker) for similar recipes.

Servings: 8

 

Ingredients:

Diced avocados

1 (14 oz) can black beans, drained and rinsed

1 (14 oz) can pinto beans, drained and rinsed

2 (8 oz) cans tomato sauce

3 large chicken breast halves

2 (14 oz) cans chicken broth

2 Tbsp chili powder

Chopped cilantro

1 tsp cumin

1/4 cup extra virgin olive oil

2 cups frozen corn

2 tsp garlic powder

Chopped green onions

1/2 cup Zesty Italian Dressing

2/3 cup shredded Monterrey Jack Cheese

Additional shredded Cheddar and Monterrey Jack Cheese

1/2 cup Masa Harina

2 cups milk

2 tsp onion powder

2/3 cup chunky salsa (I use Pace Chunky Hot Salsa)

Salt and Pepper, to taste

2/3 cup shredded Cheddar Cheese

Sour Cream

Tortilla Chips or strips

Equipment:

slow cooker

sauce pan

whisk

Cooking instruction summary:

Place chicken in a slow cooker. Pour chicken broth, tomato sauce, salsa and Zesty Italian Dressing over chicken. Sprinkle in chili powder, cumin, onion powder and garlic powder. Cover with lid and cook on low heat for 6 hours. Once cooked, remove chicken from slow cooker and set aside. Prepare a roux in a saucepan by heating olive oil over medium heat then stirring in Masa Harina (mixture will be thick), slowly pour in milk. Cook, stirring constantly, until mixture is very thick and it reaches a gentle boil (it should be like the consistency of a porridge). Pour mixture into slow cooker and whisk until smooth. Add in corn, Black Beans, Pinto Beans, Cheddar Cheese and Monterrey Jack Cheese. Shred chicken and stir into soup. Season soup with salt and pepper to taste (I didn't add any salt at all I didn't think it needed it just pepper). Allow to cook about 10 minutes until all ingredients are heated through. Serve warm garnished with additional shredded cheese, diced avocados, sour cream, cilantro, green onions and tortilla chips.

 

Step by step:


1. Place chicken in a slow cooker.

2. Pour chicken broth, tomato sauce, salsa and Zesty Italian Dressing over chicken. Sprinkle in chili powder, cumin, onion powder and garlic powder. Cover with lid and cook on low heat for 6 hours. Once cooked, remove chicken from slow cooker and set aside. Prepare a roux in a saucepan by heating olive oil over medium heat then stirring in Masa Harina (mixture will be thick), slowly pour in milk. Cook, stirring constantly, until mixture is very thick and it reaches a gentle boil (it should be like the consistency of a porridge).

3. Pour mixture into slow cooker and whisk until smooth.

4. Add in corn, Black Beans, Pinto Beans, Cheddar Cheese and Monterrey Jack Cheese. Shred chicken and stir into soup. Season soup with salt and pepper to taste (I didn't add any salt at all I didn't think it needed it just pepper). Allow to cook about 10 minutes until all ingredients are heated through.

5. Serve warm garnished with additional shredded cheese, diced avocados, sour cream, cilantro, green onions and tortilla chips.


Nutrition Information:

Quickview
631k Calories
27g Protein
37g Total Fat
52g Carbs
31% Health Score
Limit These
Calories
631k
32%

Fat
37g
58%

  Saturated Fat
10g
66%

Carbohydrates
52g
17%

  Sugar
9g
11%

Cholesterol
58mg
20%

Sodium
1720mg
75%

Get Enough Of These
Protein
27g
55%

Fiber
16g
65%

Phosphorus
502mg
50%

Vitamin K
52µg
50%

Vitamin B3
9mg
48%

Vitamin B6
0.96mg
48%

Potassium
1603mg
46%

Folate
176µg
44%

Vitamin E
5mg
38%

Manganese
0.73mg
36%

Vitamin B2
0.61mg
36%

Vitamin C
28mg
34%

Calcium
332mg
33%

Selenium
22µg
32%

Magnesium
126mg
32%

Vitamin A
1545IU
31%

Copper
0.58mg
29%

Vitamin B5
2mg
29%

Iron
4mg
28%

Vitamin B1
0.41mg
28%

Zinc
3mg
21%

Vitamin B12
0.6µg
10%

Vitamin D
1µg
7%

covered percent of daily need
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