Description
A hearty and comforting chicken enchilada soup made in a crock pot.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- to taste salt and pepper
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 14 ounces chicken broth
- 1 cup water
- 15 ounces corn, undrained
- 10 ounces diced tomatoes and green chiles (Rotel), undrained
- 10 ounces enchilada sauce
- 1 packet taco seasoning
- ½ teaspoon chili powder
- to taste shredded cheese
- to taste crunchy tortilla strips
Instructions
- Place 1 pound boneless, skinless chicken breasts in the bottom of a 5-quart crock pot.
- Season with a bit of salt and pepper, to taste.
- Add in 1 medium onion, finely diced and 2 cloves garlic, minced.
- Pour in 14 ounce can chicken broth, 1 cup water, 15 ounce can corn, undrained, 10 ounce can diced tomatoes and green chiles (Rotel), undrained, and 10 ounce can enchilada sauce.
- Sprinkle with 1 packet taco seasoning and ½ teaspoon chili powder and give it all a good stir.
- Put the lid on and cook on low for about 8-10 hours.
- About 15 minutes before serving, take the chicken breasts out and shred them using two forks.
- Then put shredded chicken back in pot and stir.
- Let cook for additional 15 minutes. Then serve.
- Top with shredded cheese and crunchy tortilla strips.
Notes
- This soup can be customized with additional toppings such as avocado, cilantro, or sour cream.
- Ensure not to overcook the chicken to maintain its moisture.
- Prep Time: 15 minutes
- Cook Time: 10 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg