Best 3 Slow Cooked Chicken Enchilada Soup Recipes
Are you searching for a flavorful and comforting meal that will warm your soul on a chilly day? Look no further than the delectable slow-cooked chicken enchilada soup! This soup is a delightful fusion of vibrant flavors and textures that will tantalize your taste buds. Imagine tender, juicy chicken, immersed in a rich and creamy broth infused with the aromatic flavors of roasted tomatoes, zesty chili peppers, and a blend of Mexican spices. The soup is further enhanced by the addition of corn, black beans, and tri-color bell peppers, creating a symphony of colors and textures. Top it off with a sprinkling of cilantro, avocado, and crumbled queso fresco, and you'll have a culinary masterpiece that will transport you to the streets of Mexico.
Here are our top 3 tried and tested recipes!
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
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.
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
Tips:
- Prep the Ingredients: Before starting, wash and chop the vegetables, dice the chicken, and grate the cheese. This will save time and streamline the cooking process.
- Use High-Quality Ingredients: Fresh, flavorful ingredients make all the difference in this soup. Choose ripe tomatoes, crisp bell peppers, and tender chicken.
- Simmer for Flavor: The key to a flavorful soup is to let it simmer for at least 30 minutes. This allows the flavors to meld and develop, resulting in a rich and satisfying broth.
- Adjust the Spices: Feel free to adjust the amount of chili powder, cumin, and cayenne pepper to suit your taste preferences. If you like a spicier soup, add more chili powder or cayenne pepper. For a milder soup, reduce the amount of chili powder and cumin.
- Serve with Toppings: When serving the soup, offer a variety of toppings to allow your guests to customize their bowls. Some popular options include shredded cheese, sour cream, avocado slices, chopped cilantro, and crispy tortilla strips.
Conclusion:
Slow-cooked chicken enchilada soup is a delicious and easy-to-make meal that is perfect for a busy weeknight dinner. The combination of tender chicken, flavorful broth, and traditional enchilada spices creates a satisfying and comforting soup that everyone will love. With its simple ingredients and straightforward preparation, this recipe is a surefire hit for busy home cooks. So next time you're craving a comforting and flavorful soup, give this slow-cooked chicken enchilada soup a try - you won't be disappointed!
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