Slow Cooker Chicken Enchilada Soup Recipe
Rich and creamy enchilada soup bursting with flavor from black beans, shredded chicken, green chili - just toss in the slow cooker!
Servings: 8
Ingredients
- 4 boneless skinless chicken breast
- 1 can black beans drained
- 1 10 oz can diced tomatoes and green chili
- 1 16 oz bottle herdez salsa verde
- 1 cup shredded Mexican four cheese or taco blend
- 32 oz chicken broth
- ¼ cup sour cream
- ¼ cup heavy whipping cream
- 1 jalapeño sliced
- 2 tbsp chopped cilantro
- 1 avocado sliced
- Salt & pepper to taste
Instructions
- Season chicken breasts with salt and pepper
- Spray slow cooker with non stick cooking spray.
- Place chicken breasts at the bottom of the slow cooker.
- Drain black beans and add to the slow cooker. Then add tomatoes with green Chilies, the entire contents of salsa verde bottle, Mexican cheese, and chicken broth.
- Cover and cook on high for 3 hours. (Or low 5 hours)
- Remove and shred the chicken.
- Add back to the slow cooker.
- Stir in sour cream and heavy whipping cream.
- Cover and cook on high for 30 minutes.
- Serve and garnish with jalapeño slices, cilantro, and avocado slices.
- Enjoy!
Nutrition
Serving: 1g | Calories: 321kcal | Carbohydrates: 18g | Protein: 28g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 80mg | Sodium: 1226mg | Fiber: 7g | Sugar: 5g
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
