Recipe by AMBERNPETTY
"A tasty, quick, hot meal! We like to top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions -- sometimes all three."
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skinless, boneless chicken breast halves
1 (15.25 ounce) can
whole kernel corn, drained
1 (14.5 ounce) can
diced tomatoes including juice
1 (14.5 ounce) can
1 (10 ounce) can
1 (4 ounce) can
diced green chiles
white onion, chopped
chopped fresh cilantro
ground black pepper, or to taste
I have been making this for a while and this is the best chicken (tortilla soup) recipe I have found. I have made adjustments and added 1 can black beans (rinsed) and 2 TBSP dry ranch dressing mix and 1 can Rotel. AMAZING.
It certainly was easy and the chicken cooked nicely, but no one liked it at all. Much too spicey.
What a great slow cooker soup! My husband had three bowls of this. I followed the recipe pretty closely, and made some additions to "veg it up". I added a small zucchini and summer squash, halved and thinly sliced, and a can of rinsed black beans. I used Rotel & just a little more chicken broth. Doubled the cumin (LOVE the stuff) and added some Penzey's Bold Taco seasoning to the mix. This was great! Plenty of left-overs went in the freezer. Sincere thanks for sharing your recipe, a keeper.
I love soup and this is so easy, and ready when I get off work. I don't like corn so substituted a can of black beans, rinsed and drained. Excellent!
I made small changes only for my tastes, not because the recipe needed to be changed. I used all organic canned products when I could, I added one can organic drained/rinsed black beans, and one can organic diced tomatoes. I like more garlic so I threw more in. I did not add the extra salt. This was good, but I think it needs a little somethin'-somethin'. A little lime juice? Cilantro? I can't put my finger on it. As it is, nice and easy adaptable soup to throw in what you like that saves both on the food and energy budgets. NOTE: This made enough for 6 smallish Tupperware containers for dinner at work this week.
Absolutely Delish!!! I made it twice for my family. I increased the broth to 2 cans and added a can of black beans. It will be in my regular rotation once school and sports start again!!!
This is so easy and so adaptable. You can add any vegetables that you like or even pinto beans or rice. A great one pot meal for families on the go.
FABULOUS! My husband doesn't like spicy food and was hesitant to try it - but he loved it - and not too spicy at all! My chicken tenderloins weren't defrosted in the morning yet, so I cooked all day - about 9-1/2 hrs - and chicken fell apart. Other than that - followed recipe to the letter. Served with shredded cheese, little sour cream and sprinkled corn chips over top. Looking forward to finishing up the leftover today for lunch. Will be a regular!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Enchilada Slow Cooker Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 186
** Calories from Fat: 31
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