Slow Cooker Chicken Enchilada Soup

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Michele Ziemann

"WOW!! Talk about a great meal to have as the nights col down and u get done with chores a little later and u just don't want to do a big meal, this is perfect!!It is satisfying and warms u up and great left overs! I'm going to try to maybe thicken it up a bit and maybe do a Taco or enchiladas? I don't know we will see what comes to mind when I smell it tomorrow and see what it looks like after sitting overnight! That's what so great u can do almost anything!! Come try this u will love this!!"

Janet Davis

"I think I'm going to have to make this really soob! I love using my Crock and this recipe sounds so yummy! Trying it!!"

Slow Cooker Chicken Enchilada Soup

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PERDUE^® Fresh Boneless Skinless Chicken Thighs

In The Rotisserie

Slow Cooker Chicken Enchilada Soup

PREP TIME: 10min COOK TIME: 4hrs

Serves 6

390
Calories
34g
Protein
1360mg
Sodium
8g
Sat. Fat
5g
Sugar

Serving Per Recipe: 6
Amount Per Serving
Calories 390
% Daily Value*
Total Fat 11g	17%
	Saturated Fat 8g	40%
Cholesterol 30mg	10%
Sodium 1360mg	57%

Total Carbs 52g	17%
	Dietary Fiber 6g	24%
	Sugars 5g
Protein 34g
Vitamin A 8%
Vitamin C 15%
Calcium 6%
Iron 50%
*Percent Daily Values are based on a 2,000 calorie diet.

PERDUE® Fresh Boneless Skinless Chicken Thighs

In The Rotisserie

PERDUE^® Fresh Boneless Skinless Chicken Thighs

In The Rotisserie

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Ingredients

1 pkgPERDUE^® Fresh Boneless Skinless Chicken Thighs

4 cupschicken broth

1 jar (16-ounce) fire roasted salsa

1 can (14-ounce) black beans, drained and rinsed

1 cupfresh or frozen corn

1 boxcooked yellow rice, for serving

1 cup pico de gallo or fresh salsa, for serving

1/2 cup sour cream, for serving

1/2 cuptortilla strips, for serving

Step 1

combine

Into a slow cooker, combine the chicken thighs, chicken broth, fire roasted salsa, black beans and corn. Cook for 4 hours on high heat or 8 hours on low heat, until the chicken is cooked through and shreds easily. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F.

TIP

TIP: Cook 4 hours on HIGH or 8 hours on LOW

Step 2

shred

Remove the chicken thighs from the slow cooker and place on a cutting board. Using two forks, shred the chicken.

Step 3

stir

Return the chicken shreds back to the slow cooker and stir to combine.

Step 4

serve

To serve, place a scoop of yellow rice into a shallow soup bowl. Ladle Slow Cooker Enchilada Soup over the rice. Top with cheddar cheese, pico de gallo, sour cream and tortilla strips.