Slow-Cooker Chicken Enchilada Soup

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Slow-Cooker Chicken Enchilada Soup

Slow-Cooker Chicken Enchilada Soup

Prep Time: 15 minutes
Cook Time: 8 hours and 30 minutes
Total Time: 8 hours 45 minutes
Yields: 6 Servings
 

Ingredients:

  • 4 boneless skinless chicken thighs, trimmed
  • 1 medium onion, chopped
  • 1 orange bell pepper, cored and chopped
  • 3 cloves garlic, minced
  • 16 ounce frozen corn, thawed
  • 1 (14 1/2 ounce) can petite diced tomatoes, drained
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 teaspoon freshly ground black paper
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 4 cup chicken stock
  • 1/2 cup medium enchilada sauce
  • 1 cup heavy cream
  • Mexican blend cheese, shredded
  • Green onions, chopped
  • Tortilla strips

 

Preparation:

To the slow-cooker add chicken thighs, onions, bell pepper, garlic, corn, beans, freshly ground black pepper, sea salt, cumin, chicken stock, heavy cream and enchilada sauce.

Slow-Cooker Chicken Enchilada Soup  Slow-Cooker Chicken Enchilada Soup

Cook on low for 8 hours. Remove chicken, shred and return to slow cooker.

Slow-Cooker Chicken Enchilada Soup  Slow-Cooker Chicken Enchilada Soup

Divide among bowls, topping with cheese, green onions and tortilla strips.

Slow-Cooker Chicken Enchilada Soup

 

Tools Used: 

 

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Slow-Cooker Chicken Enchilada Soup

Slow-Cooker Chicken Enchilada Soup
  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 6 Servings
  • Method: Slow-Cooker
  • Cuisine: Mexican

Ingredients

  • 4 boneless skinless chicken thighs, trimmed
  • 1 medium onion, chopped
  • 1 orange bell pepper, cored and chopped
  • 3 cloves garlic, minced
  • 16 ounce frozen corn, thawed
  • 1 (14 1/2 ounce) can petite diced tomatoes, drained
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 teaspoon freshly ground black paper
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 4 cup chicken stock
  • 1/2 cup medium enchilada sauce
  • 1 cup heavy cream
  • Mexican blend cheese, shredded
  • Green onions, chopped
  • Tortilla strips

Instructions

To the slow-cooker add chicken thighs, onions, bell pepper, garlic, corn, beans, freshly ground black pepper, sea salt, cumin, chicken stock, heavy cream and enchilada sauce.

Cook on low for 8 hours. Remove chicken, shred and return to slow cooker.

Divide among bowls, topping with cheese, green onions and tortilla strips.

Nutrition

  • Serving Size: 6
  • Calories: 769
  • Sugar: 17.4g
  • Sodium: 1568mg
  • Fat: 19.2g
  • Saturated Fat: 6.1g
  • Trans Fat: 0g
  • Carbohydrates: 141.4g
  • Fiber: 33g
  • Protein: 37.4g
  • Cholesterol: 64mg

 

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