Slow Cooker Chicken Enchilada Soup
View original ↗
Eating Bird Food · by Brittany Mullins★ 5.0 (8)

Slow Cooker Chicken Enchilada Soup

NUTRITION · PER SERVING250M COOK
CAL 18%·PRO 76%
CARBS 32G35% OF CAL
7G FIBER18G OTHER6G TOTAL SUGAR
FAT 10G24% OF CAL
3G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A flavorful chicken enchilada soup loaded with beans, corn, and chipotle spice. Easy to make in a slow cooker, Instant Pot, or on the stovetop.

mainmexicansoupchickengluten free
View the full recipe on Eating Bird Food →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 2 teaspoons olive oil
  • 1 yellow onion (chopped)
  • 4 cloves garlic (minced)
  • 2 chipotle peppers (diced (from canned chipotle peppers in adobo sauce))
  • 1 Tablespoon of adobo sauce from can
  • 1 8 oz can tomato sauce
  • 1 14.5 oz can no salt added fire roasted diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon sea salt (plus more to taste)
  • ½ teaspoon fresh pepper (plus more to taste)
  • 4 cups low sodium chicken broth
  • 1 15 oz can black beans (rinsed and drained)
  • 1 ½ cups frozen corn or 15 oz can of corn (drained)
  • 1.5 lbs boneless, skinless chicken breast
  • ¼ cup chopped cilantro (plus more for topping)
  • 1 Tablespoon lime juice
  • Toppings: shredded Mexican cheese or cheddar cheese
PREP
10M
SODIUM
928MG
ESTIMATE
COMPLETE

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