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:

Quickview
514k Calories
39g Protein
25g Total Fat
33g Carbs
27% Health Score
Limit These
Calories
514k
26%

Fat
25g
40%

  Saturated Fat
11g
74%

Carbohydrates
33g
11%

  Sugar
4g
5%

Cholesterol
122mg
41%

Sodium
1194mg
52%

Get Enough Of These
Protein
39g
80%

Vitamin B3
14mg
74%

Selenium
43µg
62%

Vitamin B6
1mg
61%

Vitamin C
50mg
61%

Phosphorus
599mg
60%

Potassium
1208mg
35%

Fiber
8g
33%

Vitamin A
1645IU
33%

Calcium
319mg
32%

Vitamin B2
0.5mg
29%

Magnesium
98mg
25%

Manganese
0.49mg
25%

Folate
95µg
24%

Vitamin B5
2mg
23%

Iron
3mg
21%

Vitamin B1
0.3mg
20%

Zinc
2mg
19%

Copper
0.32mg
16%

Vitamin E
2mg
16%

Vitamin B12
0.63µg
10%

Vitamin K
9µg
9%

Vitamin D
0.44µg
3%

covered percent of daily need
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