CHICKEN ENCHILADA SLOW COOKER SOUP
A tasty, quick, hot meal! We like to top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions -- sometimes all three.
Provided by AMBERNPETTY
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 6h45m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 186 calories, Carbohydrate 22.9 g, Cholesterol 39 mg, Fat 3.4 g, Fiber 3.4 g, Protein 18.4 g, SaturatedFat 0.7 g, Sodium 1074.7 mg, Sugar 5.5 g
CREAMY CHICKEN ENCHILADA SOUP FOR THE CROCK POT
One morning, the weather man said it was going to be 4 degrees that night. So I knew I had to make soup and didn't want to go to the store. So I scrounged in the cabinet and this recipe was born. Use hotter sauce if want more heat. This has a mild spice just right for my guy, who doesn't like hot.
Provided by MsSally
Categories Easy
Time 9h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put chicken breasts in crock pot, cover with remaining ingredients except rice and cream of chicken.
- Cook on low 8 hours. At end of cook time, with spoon, break up chicken. Stir in cream of chicken. Cook on high for 30 mins more.
- Serve over rice in bowls. You may mix the rice into the soup but the leftovers will be very thick and you may have to add some broth to help consistancy.
Nutrition Facts : Calories 579.6, Fat 5.2, SaturatedFat 1, Cholesterol 87.8, Sodium 964.4, Carbohydrate 84.3, Fiber 12.6, Sugar 9.2, Protein 48.9
CROCK POT CREAMY ENCHILADA CHOWDER
Easy and delicious for a chilly winter night. Serve with hot flour tortillas to dip into the soup and you have a complete meal. UPDATE: I have never made this soup with the half and half - only the milk and Chef #192332 suggested that the half and half might curdle during cooking, so it should be added with the cheese at the end.
Provided by Sooz Cooks
Categories Chowders
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place the pinto beans, tomatoes, and frozen corn in a 4-qt crock pot and mix well.
- In a large bowl combine the enchilada sauce and cream of chicken soup, mixing well to blend.
- Gradually stir in the milk, mixing until smooth.
- Pour over bean/corn/tomato mix in crockpot.
- Cover and cook on low heat for 6-8 hours.
- If using half and half add it and the cheese and stir until cheese melted. Turn crockpot to high and cook for another 30 minutes to 1 hour.
- Serve hot soup in individual bowls topped with sour cream, shredded cheese, and/or chopped onion as desired. I also serve flour tortillas on the side for dipping into the soup.
Nutrition Facts : Calories 407.2, Fat 21.2, SaturatedFat 11.6, Cholesterol 63.3, Sodium 1918, Carbohydrate 38, Fiber 6.3, Sugar 6, Protein 18.3
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CROCK POT CHICKEN ENCHILADA SOUP RECIPE | MYRECIPES
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5/5 (10)Total Time 8 hrs 5 minsServings 4
- Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.
- In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. I topped ours with slices of avocado, sour cream, and crushed tortilla chips.
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