Enchilada slow cooker chicken soup is a hearty and wholesome dish packed with lean protein, fiber-rich beans, and nutrient-dense vegetables like peppers and corn. It’s a balanced meal that supports heart and digestive health while keeping you full and energized. Using a slow cooker makes it incredibly easy to prepare, just add the ingredients and let it simmer into a flavorful, comforting soup.
Prep Time
15 minutes
Cook Time
8 hours
Makes
6 servings
Ingredients
3 tablespoons olive oil
3 tablespoons flour
½ cup low-sodium chicken broth
2 cups skim milk
1 (10 ounce) can of enchilada sauce
1 (15 ounce) can black beans rinsed and drained
1 (14.5 ounce) can fire roasted tomatoes
1 (10 ounce) package frozen corn
1 medium onion diced
1 green bell pepper, diced
2 large chicken breasts
Preparation
- In a large skillet, heat the olive oil over medium-low heat and whisk in the flour until smooth and bubbly.
- Remove from heat and add the chicken broth and 1/2 cup of milk, whisking to make sure there are no lumps.
- Return to heat and bring to a gentle boil, stirring until it thickens. Then whisk in the enchilada sauce. Continue to whisk the mixture as you add the rest of the milk.
- In the slow cooker, add beans, tomatoes, frozen corn, onions, and green bell pepper.
- Place the chicken on top of this mixture.
- Pour the sauce you just made over the chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Right before serving, take out the chicken and shred it. Then add it back into the pot and mix to combine well.
- Top with any optional ingredients: cilantro, sour cream, cheese, avocado
- Store leftovers in an air-tight container for 3 to 4 days or freeze leftovers for up to 3 months.
Nutrition Information
Serving Size: 1/6 of recipe
Calories: 394, Fat: 11 g, Protein: 32g, Carbohydrates: 43 g, Fiber: 11 g, Sodium: 622 mg
Adapted from: Table for Two, https://www.tablefortwoblog.com/crockpot-chicken-enchilada-soup/
