Creamy Chicken Enchilada Soup For The Crock Pot Recipes

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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



Chicken Enchilada Slow Cooker Soup image

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

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

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



Creamy Chicken Enchilada Soup for the Crock Pot image

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

2 lbs boneless skinless chicken breasts
1 cup onion, chopped
1 cup green pepper, chopped
28 ounces diced tomatoes
10 ounces enchilada sauce
1 cup green chili salsa
16 ounces pinto beans, canned drained
10 ounces 98% fat-free cream of chicken soup
2 cups brown rice, cooked

SLOW COOKER CHEESY CHICKEN ENCHILADA SOUP

Cheesy chicken enchilada soup with black beans, corn, and tomatoes.

Provided by D Taylor

Categories     Chicken Soup

Time 3h30m

Yield 6

Number Of Ingredients 13



Slow Cooker Cheesy Chicken Enchilada Soup image

Steps:

  • Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
  • Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
  • Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
  • Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.

Nutrition Facts : Calories 440.4 calories, Carbohydrate 37.9 g, Cholesterol 101.9 mg, Fat 17.9 g, Fiber 10.7 g, Protein 35.6 g, SaturatedFat 9.2 g, Sodium 1716.4 mg, Sugar 4.1 g

1 ½ pounds skinless, boneless chicken, cut in 1-inch pieces
1 (16 ounce) can chili beans, undrained
1 (15 ounce) can black beans, drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (10 ounce) can red enchilada sauce
2 cups chicken broth
1 cup corn kernels
1 ½ tablespoons chili powder
1 teaspoon seasoning salt
¾ teaspoon ground paprika
½ teaspoon ground cumin
¼ teaspoon ground black pepper
1 (8 ounce) package cream cheese, softened and cubed

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