Crock Pot Chicken Enchilada Soup Recipes
CROCK POT CHICKEN ENCHILADA
Great for reunions or potluck--always a big hit. I fix this a lot on Sunday mornings for a great lunch after church.
Provided by PaigeParkerMomma
Categories One Dish Meal
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Spray bottom of crock pot with Pam.
- Pour 1/2 can of enchilada sauce on bottom.
- Place a layer of tortillas on bottom.
- In a small mixing bowl, mix chicken and soup.
- Spread half chicken mix on top of tortillas.
- Sprinkle with 1/2 cup cheese.
- Repeat layers.
- Top with remaining tortillas, enchilada sauce and cheese.
- Cover and cook on low for 3 to 4 hours.
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
CREAMY CHICKEN ENCHILADA SOUP FOR THE CROCK POT
One morning, the weather man said it was going to be 4 degrees that night. So I knew I had to make soup and didn't want to go to the store. So I scrounged in the cabinet and this recipe was born. Use hotter sauce if want more heat. This has a mild spice just right for my guy, who doesn't like hot.
Provided by MsSally
Categories Easy
Time 9h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put chicken breasts in crock pot, cover with remaining ingredients except rice and cream of chicken.
- Cook on low 8 hours. At end of cook time, with spoon, break up chicken. Stir in cream of chicken. Cook on high for 30 mins more.
- Serve over rice in bowls. You may mix the rice into the soup but the leftovers will be very thick and you may have to add some broth to help consistancy.
Nutrition Facts : Calories 579.6, Fat 5.2, SaturatedFat 1, Cholesterol 87.8, Sodium 964.4, Carbohydrate 84.3, Fiber 12.6, Sugar 9.2, Protein 48.9
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.
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