CHICKEN ENCHILADA SLOW COOKER SOUP

Chicken Enchilada Slow Cooker Soup image

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

Ingredients

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

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