Description
A hearty and flavorful chicken enchilada soup, perfect for a comforting meal.
Ingredients
Scale
- 2 large chicken breasts, raw and thawed
- 1 10 oz can red enchilada sauce
- 1 14 oz can black beans, rinsed and drained
- 1 14 oz can corn, drained
- 1 4-7 oz can diced green chiles
- 1 14 oz can diced tomatoes with juice
- 1 14 oz can chicken broth
- 1 TBS minced garlic
- 1 tsp salt
Instructions
- Add all ingredients to the slow cooker and stir.
- Cook on high for 3-4 hours, or on low for 5-6 hours (until chicken is cooked).
- Use two forks to shred chicken.
- Serve hot with desired toppings.
Notes
- Optional toppings: chopped cilantro, tortilla strips, sour cream, shredded cheese, avocado.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg