Servings: 3 servings
Slow Cooker Chicken Enchilada Soup
Chicken enchilada soup made easily in the slow cooker or Instant Pot
Equipment
Ingredients
- 1/2 medium-sized yellow onion finely chopped
- 4 cloves garlic minced
- 2 cups chicken broth
- 1 (15-oz) can tomato sauce
- 1 (15-oz) can diced tomatoes
- 1 Tbsp chipotle chilies in adobo sauce optional but recommended
- 2 Tbsp chili powder
- 2 tsp dried oregano
- 1 tsp sea salt to taste
- 1 pound chicken breasts or boneless thighs
Instructions
- Add ingredients to your slow cooker in the order in which they appear. Stir well to combine. Secure the lid and place the slow cooker on the low setting. Cook 6 to 7 hours, until chicken is very tender. Note: You can cook on high for 4 to 5 hours.
- Transfer chicken breasts to a cutting board and use two forks to shred the meat. Place the shredded chicken back into the crock pot, stir well, and cover. Allow soup to continue cooking at least another 20 minutes to allow chicken to absorb more flavor.
- Serve with choice of toppings and/or chips or tortillas.
Nutrition
Serving: 1of 3, Calories: 274kcal, Carbohydrates: 15g, Protein: 38g, Fat: 4g, Sugar: 8g