Easy Slow Cooker Chicken Enchilada Soup Recipe

Ingredients

• 1 pound skinless, boneless chicken breast halves
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (14.5 ounce) can diced tomatoes including juice
• 1 (14.5 ounce) can chicken broth
• 1 (10 ounce) can enchilada sauce
• 1 white onion, chopped
• 1 (4 ounce) can diced green chiles
• 0.25 cup chopped fresh cilantro
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.25 teaspoon ground black pepper, or to taste

Instructions

1. Place chicken breasts in the bottom of your slow cooker after rinsing and patting them dry. Add corn, diced tomatoes, chicken broth, enchilada sauce, chopped onion, green chiles, fresh cilantro, minced garlic, bay leaves, cumin, chili powder, salt, and pepper. Cover and cook on Low heat for 6 hours.
2. Remove the chicken to a plate and shred with two forks. Return the shredded chicken to the slow cooker, stirring well to combine. Continue cooking for another 30 to 60 minutes. Remove bay leaves before serving your delicious slow cooker chicken enchilada soup.

Nutrition

• Calories: 186 kcal
• Fat Content: 3 g
• Fiber Content: 3 g
• Sugar Content: 6 g
• Sodium Content: 1075 mg
• Protein Content: 18 g
• Cholesterol Content: 39 mg
• Carbohydrate Content: 23 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g