I Heart Naptime · by Jamielyn Nye★ 5.0 (144)
Chicken Enchilada Soup
NUTRITION · PER SERVING185M COOK
CAL 19%·PRO 84%
CARBS 33G34% OF CAL
8G FIBER6G SUGAR19G OTHER
FAT 12G28% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, hearty soup with chicken, black beans, corn, and bold Mexican spices simmered in enchilada sauce. Easily made in a crockpot for a comforting weeknight meal.
mainmexicansoup⏲️ slow cookergluten free
View the full recipe on I Heart Naptime →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3-4 boneless, skinless chicken breasts
- 1 cup chicken broth (, add an extra cup if you prefer a thinner soup)
- 1 (10-ounce) can red enchilada sauce (, or El Pato sauce)
- 2 (15-ounce) cans black beans (, rinsed and drained)
- 1 (10-ounce) can Rotel tomatoes and green chiles
- 1 cup corn
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 teaspoon cumin (, more to taste)
- 1/2 teaspoon garlic powder (, more to taste)
- 1/2 teaspoon Kosher salt (, more to taste)
- Ground black pepper (, to taste)
- 4-8 ounces cream cheese (, at room temp (or can of cream of chicken soup))
- 1/2 cup shredded cheddar cheese (, plus more if desired)
At a glance
PER SERVING · TIME 185M
CAL 19%·PRO 84%
CARBS 33G34% OF CAL
8G FIBER6G SUGAR19G OTHER
FAT 12G28% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 3h
- Sodium
- 916mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 796mg
- Calcium
- 119mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 916MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.