Chicken Enchilada Soup Recipe
Chicken enchilada soup recipe is one of my favorite go-to soup recipes for busy weeknights. This soup has everything you need for a great dinner.
Servings: 6
Cost: $15.76 Recipe, $2.63 per Serving
Ingredients
- 4-6 chicken breasts
- 2 cups chicken stock
- 10 oz can red enchilada sauce
- 2 cans black beans (drained and rinsed)
- 1 can diced tomatoes
- 1 can corn (not drained)
- 1 small can diced green chilies
- 2 teaspoons minced garlic
- 1 diced onion
- 1 teaspoon cumin
- 1 teaspoon salt
Instructions
- Place 4–6 chicken breasts, 2 cups chicken stock, 10 oz red enchilada sauce, 2 cans black beans (drained and rinsed), 1 can diced tomatoes, 1 can corn (not drained), 1 small can diced green chilies, 2 teaspoons minced garlic, 1 diced onion, 1 teaspoon cumin, and 1 teaspoon salt into the crock pot.
- Cook on low for 6–8 hours or on high for 4–6 hours.
- Once cooked, shred the chicken and mix together.
- Serve and top with diced avocado, cheese, sour cream, and crushed tortilla chips if desired.
Video
Notes
This recipe is everything you look for in a comfort soup and then some.
Nutrition
Calories: 416kcal | Carbohydrates: 45g | Protein: 45g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 98mg | Sodium: 1187mg | Potassium: 1247mg | Fiber: 10g | Sugar: 9g | Vitamin A: 620IU | Vitamin C: 14.4mg | Calcium: 63mg | Iron: 4mg
