Slow Cooker Chicken Enchilada Soup
Ingredients List
-
1 pound skinless, boneless chicken breast halves
-
1 (15.25 ounce) can whole kernel corn, drained
-
1 (14.5 ounce) can diced tomatoes, undrained
-
1 (14.5 ounce) can chicken broth
-
1 (10 ounce) can enchilada sauce
-
1 white onion, chopped
-
1 (4 ounce) can diced green chiles
-
¼ cup chopped fresh cilantro
-
3 cloves garlic, minced
-
2 bay leaves
-
1 teaspoon ground cumin
-
1 teaspoon chili powder
-
1 teaspoon salt
-
¼ teaspoon ground black pepper, or to taste
Instructions
-
Rinse the chicken breasts and pat them dry. Place the chicken at the bottom of the slow cooker. Add in the corn, tomatoes, chicken broth, enchilada sauce, onion, green chiles, cilantro, garlic, bay leaves, cumin, chili powder, salt, and pepper. Cover and cook on Low for 6 hours.
-
Once cooked, transfer the chicken to a plate and shred it with two forks. Return the shredded chicken to the slow cooker, stir everything together, and cook for an additional 30 to 60 minutes. Before serving, remove and discard the bay leaves.
Nutritional Information (per serving)
| 186 | Calories |
| 3g | Fat |
| 23g | Carbs |
| 18g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 186 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 1g | 4% |
| Cholesterol 39mg | 13% |
| Sodium 1075mg | 47% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber 3g | 12% |
| Total Sugars 6g | |
| Protein 18g | 37% |
| Vitamin C 26mg | 28% |
| Calcium 57mg | 4% |
| Iron 3mg | 14% |
| Potassium 542mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5