Not quite a tortilla soup, not quite a taco soup, this comes together fast and gets better overnight. Stores as soon as a desire and has fabulous flavor. foster in the same way as acid mordant cream and cheese roughly speaking top, past either tortilla chips or cornbread going on for the side. Or if youre feeling fancy, you could make some paninis subsequent to pepper Jack cheese, roasted red peppers, avocados, tomatoes and mushrooms. unconditionally tasty!
The ingredient of Slow Cooker Chicken Enchilada Soup
- 4 cups chicken broth
- 2 (15 ounce) cans black beans, drained
- 2 (10 ounce) cans diced tomatoes following green chile peppers
- 1 (12 fluid ounce) can lackluster ale
- 1 (10 ounce) package frozen corn
- 1 (8 ounce) package red enchilada sauce (such as Fronterau00ae)
- 1 onion, diced
- 1 (1.25 ounce) package taco seasoning
- 1 jalapeno pepper, seeded and diced
- 1 pound frozen chicken breasts
- 1 bunch cilantro, chopped
The instruction how to make Slow Cooker Chicken Enchilada Soup
- amalgamation chicken broth, black beans, diced tomatoes, wishy-washy ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper together in a slow cooker. amass mass chicken breasts.
- Cook approximately Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. sever chicken and shred using 2 forks; disturb put up to into the slow cooker. Continue cooking, 1 to 2 hours more.
- work up cilantro into the slow cooker. Cook as regards Low until flavors combine, very nearly 15 minutes.
Nutritions of Slow Cooker Chicken Enchilada Soupcalories: 266.8 calories
carbohydrateContent: 37.4 g
cholesterolContent: 31.7 mg
fatContent: 2.7 g
fiberContent: 9.8 g
proteinContent: 20.6 g
saturatedFatContent: 0.5 g
sodiumContent: 1594.8 mg
sugarContent: 5.2 g