Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is the perfect comfort food to keep you warm and cozy during the cold fall & winter months.
Equipment
- Slow Cooker
- skillet
Ingredients
Chicken & Vegetables
- 2 large chicken breast
- 1 14.5 oz can corn
- 1 14.5 oz can pinto beans black beans are ok too
- 1 14 oz can red enchilada sauce
- 1 medium onion chopped
- 3 tablespoon minced garlic
- 1-2 cups chicken stock or broth
- 1 cups heavy whipping cream
- 4 corn tortillas
Instructions
Preparation
- Toss everything except the heavy cream into a slow cooker for 5-6 hours.
- When the chicken is shredding easily with a fork, add the heavy cream.
- While the soup is heating back up in the slow cooker, heat a small amount of cooking oil in a skillet over medium heat.
- Cut the corn tortillas into strips, fry in the oil until crispy, being careful not to burn. Flip halfway through cooking.
- Serve the soup with sour cream, guacamole, salsa, freshly chopped cilantro or crispy tortilla strips.
Notes
Since different foods are different sizes, nutritional facts are approximate and may not be exact but they are as close to accurate as I can calculate.
Nutrition
Serving: 1gCalories: 715kcalCarbohydrates: 95.2gProtein: 57.3gFat: 14.8gSaturated Fat: 4.2gCholesterol: 128mgSodium: 568mgPotassium: 2159mgFiber: 17gSugar: 11.5gCalcium: 103mgIron: 11mg
Tried this recipe?Let us know how it was!