Best 4 Chickadilla Soup Chicken Enchilada Soup For The Slow Cooker Recipes
Indulge in the richness and comfort of "Chickadilla Soup Chicken Enchilada Soup for the Slow Cooker", a delectable dish that blends the essence of classic enchiladas with the convenience of slow-cooker cooking. Explore a symphony of flavors as you create this satisfying soup, perfect for cozy nights or casual gatherings. Let the aroma of roasted chicken, tender beans, and flavorful spices fill your kitchen as you embark on this culinary adventure, resulting in a comforting and hearty meal that will warm your soul.
Let's cook with our recipes!
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
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
SLOW-COOKED CHICKEN ENCHILADA SOUP
This soup delivers a big bowl of fresh comfort-just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. -Heather Sewell, Harrisonville, Missouri
Provided by Taste of Home
Categories Lunch
Time 6h25m
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 125 calories, Fat 4g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 1102mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 14g protein.
CHICKADILLA SOUP (CHICKEN ENCHILADA SOUP FOR THE SLOW COOKER)
Make and share this Chickadilla Soup (Chicken Enchilada Soup for the Slow Cooker) recipe from Food.com.
Provided by Logans Mommy
Categories Low Cholesterol
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place all ingredients into a 6 quart slow cooker. Mix. Cook on low for 6-8 hours or on high for 3-4 hours.
- After a few hours, once chicken is cooked remove, shred and return to pot for remaining cooking time.
SLOW COOKER CHICKEN ENCHILADA SOUP
Not quite a tortilla soup, not quite a taco soup, this comes together fast and gets better overnight. Stores like a dream and has fabulous flavor. Serve with sour cream and cheese on top, with either tortilla chips or cornbread on the side. Or if you're feeling fancy, you could make some paninis with pepper Jack cheese, roasted red peppers, avocados, tomatoes and mushrooms. Very tasty!
Provided by Sabbath Jackson
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 6h30m
Yield 8
Number Of Ingredients 11
Steps:
- Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper together in a slow cooker. Add whole chicken breasts.
- Cook on Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. Remove chicken and shred using 2 forks; stir back into the slow cooker. Continue cooking, 1 to 2 hours more.
- Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 37.4 g, Cholesterol 31.7 mg, Fat 2.7 g, Fiber 9.8 g, Protein 20.6 g, SaturatedFat 0.5 g, Sodium 1594.8 mg, Sugar 5.2 g
Tips:
- Prep Ingredients Ahead: Save time by chopping veggies, shredding chicken, and measuring spices beforehand.
- Use a Quality Salsa: The salsa is a key flavor component, so choose a flavorful and authentic brand.
- Don't Overcrowd the Slow Cooker: Ensure ingredients are evenly distributed and not packed tightly to allow even cooking.
- Add Cornstarch Slurry for Thicker Soup: If desired, make a cornstarch slurry with equal parts cornstarch and water and stir into the soup for a thicker consistency.
- Adjust Seasoning to Taste: Taste the soup towards the end of cooking and adjust seasonings as needed.
- Serve with Desired Toppings: Offer a variety of toppings like sour cream, shredded cheese, cilantro, avocado, or tortilla chips for a customizable meal.
Conclusion:
This hearty and flavorful Chickadilla Soup is a perfect blend of Mexican and American flavors, sure to warm you up on a chilly day. With its easy preparation and customizable toppings, it's a versatile dish that can be enjoyed by the whole family. Whether you're looking for a quick weeknight meal or a comforting dish to serve at a gathering, this soup is sure to be a hit. So grab your slow cooker and whip up a batch of this delicious Chickadilla Soup today!
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