Slow Cooker Chicken Enchilada Soup
Our family loves this Crockpot Chicken Enchilada Soup! It comes together in only a few minutes, has the perfect flavors, and it is a healthy well rounded dinner too!
Servings: 6 servings
- 4 cups chicken stock
- 1 cup masa harina
- 2 cups enchilada sauce (or a 10 ounce can and 1/2 a cup of water)
- 15 ounces crushed tomatoes
- 1 garlic clove minced
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 4 ounces green chilies
- 11 ounces roasted corn drained (you can also use regular corn or a cup of frozen corn)
- 15 ounces black beans drained and rinsed
- 1 pound chicken
Whisk the chicken stock and masa harina together in the base of the slow cooker.
Pour in the enchilada sauce, crushed tomatoes, garlic, and spices. Give it a stir.
Stir in the roasted corn, black beans, and chicken.
Cook on high for 3 to 4 hours or low for 6 to 8. Remove the chicken from slow cooker, shred, and return to the soup.
We enjoy this soup most with sour cream, shredded cheese, and pickled jalapenos on top.
Please note that the nutritional information is based off of using my homemade enchilada sauce. That said, with the store bought sauce and water it is very similar nutritional information.
Calories: 379kcal | Carbohydrates: 53g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 1564mg | Potassium: 738mg | Fiber: 5g | Sugar: 8g | Vitamin A: 15IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 25mg