Crockpot Chicken Enchilada Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, smoky slow-cooker soup with chicken, black beans, corn, and red enchilada sauce, finished with tortilla chips and cheese. A warming Mexican-inspired comfort dish with minimal active prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/4 pounds boneless, skinless chicken breasts ((or thighs))
- 1/2 teaspoon kosher salt (plus additional to taste)
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion (diced)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground chipotle chili powder ((increase to 1/2 teaspoon if you prefer more of a kick))
- 3 cloves garlic (minced (about 1 tablespoon))
- 1 (14.5-ounce) can reduced sodium chicken broth or stock
- 3 tablespoons cornmeal
- 1 1/4 cups red enchilada sauce
- 1 (15-ounce) can reduced sodium black beans (rinsed and drained)
- 2 (15-ounce) can fire-roasted tomatoes (in their juices)
- 1 (15-ounce) can Mexican-style corn (drained or 1 1/2 cups fresh or frozen corn kernels)
- 1 (4-ounce) can chopped green chiles (drained)
- 1 teaspoon granulated sugar
- For serving: tortilla chips (and/or nonfat plain Greek yogurt or sour cream, diced avocado, chopped cilantro, shredded cheese)
At a glance
PER SERVING · TIME 185M
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
- 1409mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 930mg
- Calcium
- 72mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1409MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.