Chicken Enchilada Slow Cooker Soup recipe
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Ingredients
- 1 pound skinless, boneless chicken breast halves 1 (15.25 ounce) can whole kernel corn, drained 1 (14.5 ounce) can diced tomatoes including juice 1 (14.5 ounce) can chicken broth 1 (10 ounce) can enchilada sauce 1 (4 ounce) can diced green chiles 1 white onion, chopped ¼ cup chopped fresh cilantro 2 bay leaves 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon salt ¼ teaspoon ground black pepper, or to taste
Nutrition Info
- 186 caloriescarbohydrate: 22.9 gcholesterol: 39 mgfat: 3.4 gfiber: 3.4 gprotein: 18.4 gsaturatedFat: 0.7 gservingSize: -sodium: 1074.7 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Chicken Enchilada Slow Cooker Soup
Directions
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Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.