Chicken Enchilada Slow Cooker Soup

Chicken Enchilada Slow Cooker Soup

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A tasty, quick, hot meal! We taking into consideration to culmination the bowls of soup in the same way as crushed corn tortilla chips, shredded cheese or chopped green onions -- sometimes all three.

The ingredient of Chicken Enchilada Slow Cooker Soup

  1. 1 pound skinless, boneless chicken breast halves
  2. 1 (15.25 ounce) can sum up kernel corn, drained
  3. 1 (14.5 ounce) can diced tomatoes including juice
  4. 1 (14.5 ounce) can chicken broth
  5. 1 (10 ounce) can enchilada sauce
  6. 1 (4 ounce) can diced green chiles
  7. 1 white onion, chopped
  8. u00bc cup chopped vivacious cilantro
  9. 2 bay leaves
  10. 3 cloves garlic, minced
  11. 1 teaspoon ring cumin
  12. 1 teaspoon chili powder
  13. 1 teaspoon salt
  14. u00bc teaspoon arena black pepper, or to taste

The instruction how to make Chicken Enchilada Slow Cooker Soup

  1. Rinse and pat dry the chicken breasts, subsequently next place into the bottom of a slow cooker. mount up the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
  2. Cook vis-u00d0u00b0-vis Low for 6 hours. Transfer the chicken to a large plate, after that shred the meat later two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.

Nutritions of Chicken Enchilada Slow Cooker Soup

calories: 186 calories
carbohydrateContent: 22.9 g
cholesterolContent: 39 mg
fatContent: 3.4 g
fiberContent: 3.4 g
proteinContent: 18.4 g
saturatedFatContent: 0.7 g
servingSize:
sodiumContent: 1074.7 mg
sugarContent: 5.5 g
transFatContent:
unsaturatedFatContent:

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