Slow Cooker Chicken Enchilada Soup
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"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!!"
Comment Michele Ziemann
"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!!"
Comment Janet Davis
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Slow Cooker Chicken Enchilada Soup

Ingredients

1 pkg PERDUE® FIT & EASY® Boneless, Skinless Chicken Thighs
4 cups chicken broth
1 jar (16-ounce) fire roasted salsa
1 can (14-ounce) black beans, drained and rinsed
1 cup fresh or frozen corn
1 box cooked yellow rice, for serving
1 cup pico de gallo or fresh salsa, for serving
1/2 cup sour cream, for serving
1/2 cup tortilla strips, for serving
Step One

Slow Cooker Chicken Enchilada Soup

  • Time PREP TIME: 10min COOK TIME: 4hrs
  • Serve SERVES 6
Nutritional Information
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.

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

Slow Cooker Chicken Enchilada Soup

ingredients

Ingredients

1 pkg PERDUE® FIT & EASY® Boneless, Skinless Chicken Thighs
4 cups chicken broth
1 jar (16-ounce) fire roasted salsa
1 can (14-ounce) black beans, drained and rinsed
1 cup fresh or frozen corn
1 box cooked yellow rice, for serving
1 cup pico de gallo or fresh salsa, for serving
1/2 cup sour cream, for serving
1/2 cup tortilla strips, for serving
ingredients

Step one: 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: Cook 4 hours on HIGH or 8 hours on LOW

ingredients

Step two: shred

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

ingredients

Step three: stir

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

ingredients

Step four: 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.

TA DA!

Slow Cooker Chicken Enchilada Soup

ADD A COMMENT
Rated 5/5 based on 2 customer reviews
Use your slow cooker for tender, flavor-infused chicken enchilada soup. Serve with yellow rice, pico de gallo, sour cream, cheddar cheese and tortilla strips. Serves 6 https://www.perdue.com/recipeimages/slow_cooker_enchillada_soup_tada_220x220.jpg https://www.perdue.com/recipeimages/slow_cooker_enchillada_soup_tada_220x220.jpg

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