Slow Cooker Chicken Enchilada Soup

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Slow Cooker Chicken Enchilada Soup

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Prep/Cook
PREP TIME: 10min COOK TIME: 4hrs
Serves
Serves 6

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

Ingredients Ingredients

Ingredients

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

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

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

Step 1
Step 2

Step 2

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

Step 3

stir

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

Step 3
Step 4

Step 4

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.

Ta Da

Slow Cooker Chicken Enchilada Soup

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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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