Crock Pot Chicken Enchilada Soup
This is a yummy one that is great for a prep recipe! Gets better with each day.
Equipment
- 1 crockpot
Ingredients
- 1/2 cup onion
- 1 whole zucchini, chopped
- 3 cloves garlic
- 2 cubes chicken bouillon
- 3 cups water
- 8 oz tomato sauce one can
- 1-2 tsp chipotle chili in adobo sauce or more for taste
- 1/4 cup cilantro, chopped
- 15 oz black beans, rinsed and drained one can
- 14.5 oz diced tomatoes one can
- 2 cups frozen corn
- 1 tsp cumin
- 1/2 tsp dried oregano
- 16 oz chicken breasts
Instructions
- Add all ingredients, except salt, to a crock pot and cook on low heat for 4-6 hours.
- Remove chicken and shred with fork. Add chicken back into the soup and add salt to taste.
- Serve in bowls and top with cheese, avocado, and cilantro, if desired. Enjoy!
Nutrition
Calories: 452kcalCarbohydrates: 55gProtein: 49gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 96mgSodium: 381mgPotassium: 1323mgFiber: 14gSugar: 5gVitamin A: 411IUVitamin C: 21mgCalcium: 108mgIron: 6mg
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