Slow Cooker Chicken Enchilada Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooker chicken soup with enchilada sauce, beans, corn, and cheese. It's a cozy, zesty meal perfect for chilly days or easy weeknight dinners served with tortilla strips.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 -lb boneless skinless chicken breasts
- 1 (1-oz) package taco seasoning
- 2 (10-oz) can red enchilada sauce
- 1 (15-oz) can black beans, (drained and rinsed)
- 1 (15-oz) can corn (drained)
- 1 (10-oz) can Rotel diced tomatoes and green chilies, (undrained)
- 1 (15-oz) can diced tomatoes (undrained)
- 2½ cups low-sodium chicken broth
- ½ cup shredded cheddar cheese
- ⅓ cup heavy cream
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 370M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 6h
- Sodium
- 1432mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 933mg
- Calcium
- 115mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1432MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.