Slow Cooker Chicken Enchilada Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, comforting chicken enchilada soup made in the slow cooker with jalapeños, corn, and enchilada sauce, topped with cheese and tortilla chips. Warming and satisfying. An easy freezer-friendly weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 cup diced white onion
- 1 TBSP. minced jalapeno (more if you can handle extreme heat)
- ⅓ cup chopped cilantro
- 8.75 oz. can corn, drained
- 10 oz. can red enchilada sauce
- 10.75 oz. can cream of chicken soup
- 1.5 lbs. boneless skinless chicken breasts
- 32 oz. box chicken broth
- Shredded Cheese (cheddar or Monterey Jack)
- Tortilla Chips
At a glance
PER SERVING · TIME 495M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8h
- Sodium
- 1800mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 703mg
- Calcium
- 181mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1800MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.