Chicken Enchilada Slow Cooker Soup Recipe

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Chicken Enchilada Slow Cooker Soup
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Ingredients:

Directions:

  1. Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
  2. Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 116.63 Kcal (488 kJ)
Calories from fat 29.58 Kcal
% Daily Value*
Total Fat 3.29g 5%
Cholesterol 46.3mg 15%
Sodium 669.36mg 28%
Potassium 371.65mg 8%
Total Carbs 7.09g 2%
Sugars 2.97g 12%
Dietary Fiber 2.16g 9%
Protein 16.25g 32%
Vitamin C 4.2mg 7%
Vitamin A 0.1mg 2%
Iron 0.7mg 4%
Calcium 19.8mg 2%
Amount Per 100 g
Calories 99.75 Kcal (418 kJ)
Calories from fat 25.3 Kcal
% Daily Value*
Total Fat 2.81g 5%
Cholesterol 39.59mg 15%
Sodium 572.45mg 28%
Potassium 317.85mg 8%
Total Carbs 6.06g 2%
Sugars 2.54g 12%
Dietary Fiber 1.85g 9%
Protein 13.89g 32%
Vitamin C 3.6mg 7%
Iron 0.6mg 4%
Calcium 16.9mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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