Slow Cooker Chicken Enchilada Soup

Popular
Health score
6%
Slow Cooker Chicken Enchilada Soup
45 min.
16
479kcal

Suggestions


Are you ready to indulge in a comforting bowl of Slow Cooker Chicken Enchilada Soup? This popular dish is not only a crowd-pleaser but also incredibly easy to prepare, making it perfect for busy weeknights or cozy gatherings. With a rich and flavorful base of mild green enchilada sauce, tender shredded chicken, and a medley of spices, this soup is sure to warm your heart and satisfy your taste buds.

Imagine coming home to the enticing aroma of this delicious soup, simmering away in your slow cooker. In just 45 minutes of prep time, you can create a hearty meal that serves up to 16 people, making it ideal for family dinners or potlucks. Each bowl is packed with protein, healthy fats, and wholesome carbohydrates, ensuring a balanced meal that everyone will love.

Top your soup with fresh cilantro, creamy cheddar cheese, and crunchy tortilla chips for an added layer of flavor and texture. Whether you enjoy it for lunch, dinner, or as a main course, this Chicken Enchilada Soup is versatile enough to fit any occasion. So grab your slow cooker and get ready to impress your family and friends with this delightful dish that brings the taste of Mexico right to your table!

Ingredients

  • 56 ounce mild enchilada sauce green canned
  • tablespoons olive oil extra virgin 
  • bunch cilantro leaves fresh for topping
  • tablespoons garlic minced
  • tablespoons ground cumin 
  • large onion finely chopped
  • 32 ounces reduced sodium chicken broth 
  • cups rice spanish cooked (I used 2 packages of Knorr Fiesta Rice)
  • 20 ounce mild rotel tomatoes diced with peppers canned
  •  rotisserie chicken cut shredded (no skin)
  • cups cheddar cheese shredded for topping
  • ounces cup heavy whipping cream sour
  • bag tortilla chips for topping

Equipment

  • frying pan
  • pot
  • slow cooker

Directions

  1. Heat oil in large skillet or pot over medium heat.
  2. Add onions and cook, stirring for 5 minutes until softened. Stir in garlic and cook for an additional minute.
  3. Transfer to a large 5 quart minimum crock pot with setting on low.
  4. Add shredded chicken to crock pot along with chicken broth, enchilada sauce, tomatoes, rice, cumin and sour cream. Stir and let cook on low for 4-6 hours

Nutrition Facts

Calories479kcal
Protein19.12%
Fat32.78%
Carbs48.1%

Properties

Glycemic Index
7.56
Glycemic Load
0.45
Inflammation Score
-7
Nutrition Score
14.338695715303%

Flavonoids

Isorhamnetin
0.47mg
Kaempferol
0.06mg
Myricetin
0.03mg
Quercetin
2.19mg

Nutrients percent of daily need

Calories:479.48kcal
23.97%
Fat:17.73g
27.27%
Saturated Fat:6.04g
37.76%
Carbohydrates:58.53g
19.51%
Net Carbohydrates:53.81g
19.57%
Sugar:10.27g
11.42%
Cholesterol:58.49mg
19.5%
Sodium:1627.86mg
70.78%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:23.26g
46.52%
Selenium:19.64µg
28.05%
Vitamin B1:0.41mg
27.34%
Vitamin A:1179.04IU
23.58%
Manganese:0.44mg
21.94%
Vitamin B3:4.31mg
21.53%
Phosphorus:215.13mg
21.51%
Iron:3.59mg
19.95%
Folate:79.27µg
19.82%
Fiber:4.72g
18.86%
Calcium:175.91mg
17.59%
Vitamin B2:0.27mg
15.64%
Magnesium:47.12mg
11.78%
Vitamin B6:0.23mg
11.75%
Vitamin E:1.75mg
11.69%
Potassium:408.69mg
11.68%
Zinc:1.46mg
9.75%
Vitamin K:9.5µg
9.05%
Copper:0.18mg
8.91%
Vitamin C:6.79mg
8.23%
Vitamin B5:0.66mg
6.64%
Vitamin B12:0.24µg
3.94%