Description
A delicious and creamy chicken enchilada soup with a blend of enchilada sauces and spices.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 2 cups red enchilada sauce
- 1 cup green enchilada sauce
- 1 (22 ounce) can cream of chicken soup
- 1 cup milk
- 1 (10-ounce) RO*TEL diced tomatoes & Green Chilies
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 (15-ounce) can black beans, (drained and rinsed)
- 1 (15-ounce) can corn, (drained)
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- tortilla strips
- sour cream
- shredded cheddar cheese
- cilantro
- sliced avocado
Instructions
- In a large slow cooker, add the chicken breasts and both kinds of enchilada sauce.
- Cook for approximately 3 hours on high, until the chicken is cooked and will shred into the sauce.
- After shredding the chicken, add all remaining soup ingredients except the sour cream. Cook for 1 more hour.
- Turn off the heat. Whisk in the sour cream.
- Serve in individual bowls and garnish with toppings of choice.
Notes
- For additional flavor, consider adding diced onions or garlic.
- Top with sliced jalapeños for extra heat.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg