Crockpot Chicken Quesadilla Soup
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Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (18)

Crockpot Chicken Quesadilla Soup

NUTRITION · PER SERVING160M COOK
CAL 33%·PRO 67%
CARBS 56G34% OF CAL
9G FIBER0G ADDED0G INTRINSIC35G OTHER12G TOTAL SUGAR
FAT 34G46% OF CAL
16G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy slow cooker soup loaded with chicken, beans, corn, and tomatoes in a mild enchilada sauce base, topped with crispy tortilla strips. Mexican-inspired comfort food.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 green bell pepper (diced)
  • 1/2 cup finely diced yellow onion
  • 1 pound boneless, skinless chicken thighs (or breast; I prefer thighs)
  • 1 (10-ounce) can red enchilada sauce (10 ounces red enchilada sauce)
  • 1 (14.5-ounce) can diced tomatoes with green chilies
  • 2 (15.25-ounce) cans black beans (drained and rinsed)
  • 1 (15.25-ounce) can southwestern corn (undrained (or regular sweet corn, or fire-roasted corn))
  • 1 cup chicken stock (or chicken broth)
  • 1-1/2 teaspoons minced garlic
  • 1 (8-ounce) package cream cheese (full-fat, very softened)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1-1/2 tablespoons chili powder
  • Optional toppings (see note 1)
  • 4 to 6 flour tortillas
  • 1-1/2 cups Colby Jack cheese
PREP
10M
SODIUM
1779MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.