Slow Cooker Chicken Enchilada Soup
Slow Cooker Chicken Enchilada Soup is bursting with flavor and made so easily in the slow cooker!
Servings: 6
Equipment
Ingredients
- 3 tablespoons (42 g) unsalted butter
- 3 tablespoons flour
- ½ cup (118 ml) chicken broth
- 2 cups (473 ml) milk
- 10 ounce (284 ml) can of enchilada sauce
- 15 ounce (425 g) can black beans rinsed and drained
- 14.5 ounce (411 g) can diced tomatoes and green chilies
- 10 ounce (284 g) package frozen corn
- 1 medium onion diced
- 1 green bell pepper diced
- 2 large chicken breasts
Instructions
- In a large skillet, melt the butter over medium-low heat and whisk in the flour until smooth and bubbly.3 tablespoons unsalted butter, 3 tablespoons flour
- Remove from heat and add in the chicken broth and 1/2 cup of milk, whisking to make sure there are no lumps.1/2 cup chicken broth, 2 cups milk
- Return to heat and bring to a gentle boil, stirring until it thickens. Then whisk in the enchilada sauce. Continue to whisk the mixture as you add the rest of the milk.10 ounce can of enchilada sauce
- In the insert of the slow cooker, add beans, tomatoes, frozen corn, onions, and green bell pepper.15 ounce can black beans, 14.5 ounce can diced tomatoes and green chilies, 10 ounce package frozen corn, 1 medium onion, 1 green bell pepper
- Place the chicken on top of this mixture.2 large chicken breasts
- Pour the sauce you just made over the chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Right before serving, take out the chicken and shred it. Then add it back into the pot and mix to combine well.
- You can top this with whatever cheese you like and whatever toppings!
Nutrition
Serving: 1 Serving | Calories: 463 kcal | Carbohydrates: 61 g | Protein: 36 g | Fat: 10 g | Fiber: 13 g | Sugar: 5 g
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