Slow Cooker Chicken Enchilada Soup
Slow Cooker Chicken Enchilada Soup, made with red enchilada sauce, is an easy, healthy, deliciously flavorful soup with a kick.
Servings 8
Calories 90kcal
Ingredients
- 2 cups shredded cooked chicken
- 28 ounces 2 14-ounce cans low sodium chicken broth
- 1 (10-ounce) can enchilada sauce
- 1 (15-ounce) cna black beans (drained and rinsed)
- 1 cup corn drained (canned or frozen)
- 1 (10-ounce) can diced tomatoes with green chilies
- 2 jalapenos seeded and diced (optional)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Add all ingredients into a slow cooker. Cook on low for about 6 to 8 hours.
Nutrition
Calories: 90kcal | Carbohydrates: 6g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 130mg | Potassium: 227mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg