Chicken Enchilada Soup (Crockpot)
Servings
Prep Time
Cook Time
Ready In
Recipe: #14649
October 17, 2014
Categories: Comfort Food, Dinner, Soups and Stews, Poultry, Chicken, Vegetables, Garlic, Onions, Mexican, Easy/Beginner Cooking, One-Pot Meal, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Sunday Dinner, Winter, Slow Cooker, Gluten-Free, Low Fat, No Eggs, Make it from scratch, Boneless Pieces more
"You've heard of dump cakes? Well, this is a "dump soup"! Just throw all the ingredients in a crockpot and walk away..."
Ingredients
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- Optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips.
Nutritional
- Serving Size: 1 (589.8 g)
- Calories 988.8
- Total Fat - 8.4 g
- Saturated Fat - 1.9 g
- Cholesterol - 130.4 mg
- Sodium - 1342.1 mg
- Total Carbohydrate - 161.1 g
- Dietary Fiber - 30.4 g
- Sugars - 11.9 g
- Protein - 70.2 g
- Calcium - 172.5 mg
- Iron - 8.9 mg
- Vitamin C - 86.5 mg
- Thiamin - 1.3 mg
Step 1
Place all ingredients EXCEPT CHICKEN in the crockpot. Stir to combine. Taste and adjust salt and cumin, if needed.
Step 2
Add chicken to the crockpot and cook for 3 to 4 hours on high heat or 6 to 8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
Step 3
Serve warm, with optional garnishes.
Tips & Variations
- Slow Cooker
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