Slow Cooker Enchilada Soup
Enchiladas are now quicker, easier, and less messy with this Slow Cooker Enchilada Soup Recipe! Full of chicken, beans, and hominy, this recipe is healthy and delicious! 5 minutes of prep. Gluten free.
Servings: 6 people
Calories: 290kcal
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cups chicken broth
- 1 (19 oz) can enchilada sauce
- 1 (15 oz) can black beans drained and rinsed
- 1 (15 oz) can hominy drained - can use corn instead if preferred
- 1 (10 oz) can diced tomatoes with green chiles undrained
- 1 (4 oz) can diced green chiles undrained
- 1 (1 oz) packet taco seasoning *
- Cilantro optional for topping
- Sliced jalapeños optional for topping
- Finely diced red onions optional for topping
- Greek yogurt optional for topping
- Avocado optional for topping
- Crushed tortilla chips optional for topping
- Shredded cheese optional for topping
Instructions
- Place chicken, broth, enchilada sauce, black beans, hominy, tomatoes, green chiles, and taco seasonings into crockpot.
- Stir to combine.
- Cover and cook on LOW for 8 hours or HIGH for 4.
- Shred chicken and serve with optional toppings!
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Notes
*depending on your taco seasonings, you may need additional salt/cumin!
Nutrition
Calories: 290kcal | Carbohydrates: 40g | Protein: 25g | Fat: 3g | Cholesterol: 48mg | Sodium: 1785mg | Potassium: 724mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1140IU | Vitamin C: 16.5mg | Calcium: 55mg | Iron: 3.9mg
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