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:
covered percent of daily need
