Chicken Enchilada Soup
This slow cooker Chicken Enchilada Soup is easy to make, perfect for a busy weeknight and full of your favorite Mexican flavors. Chicken breasts, diced tomatoes, green chiles, enchilada sauce and spices are simmered to create the perfect crowd pleasing soup!
Method
-
1
Place the chicken breasts on the bottom of the slow cooker. Add the remaining ingredients on top of the chicken breasts.
-
2
Cover and cook on high for 3-4 hours or on low for 5-6 hours or until the chicken is cooked.
-
3
Remove the chicken and shred with two forks, return to the slow cooker. Give it a good stir.
-
4
Serve with your favorite garnishes!
Notes
Store the leftover soup in an airtight container for up to 4 days. You also can freeze this soup. Just make sure to let it cool completely and store it in a freezer safe container for up to 3 months.
Per serving
- Carbs19 g
- Protein22 g
- Fat3 g
- Fiber6 g
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