Enchilada Chicken Soup

    Enchilada Chicken Soup

    Recipe Picture:Enchilada Chicken Soup
    6

    Enchilada Chicken Soup

    (309)
    6hours45min


    189 people made this

    Slow cooked chicken with corn, tinned tomatoes, chillies, coriander and garlic, simmered all day in chicken stock and enchilada sauce makes a easy and tasty soup.

    Ingredients
    Serves: 6 

    • 500g chicken breast halves, skinless, boneless
    • 1 (400g) tin whole kernel corn, drained
    • 1 (400g) tin diced tomatoes including juice
    • 500ml chicken stock
    • 320g enchilada sauce
    • 130g diced green chillies
    • 1 white onion, diced
    • 1/4 cup fresh coriander, chopped
    • 2 bay leaves
    • 3 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon chilli powder
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper, to taste

    Directions
    Preparation:15min  ›  Cook:6hours30min  ›  Ready in:6hours45min 

    1. Rinse and pat dry the chicken breasts then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken stock, enchilada sauce, green chillies, onion, coriander, bay leaves, garlic, cumin, chilli 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.

    Serving Suggestion

    Serve with sour cream, spring onion, grated tasty cheese and corn chips.

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    Reviews and Ratings
    Global Ratings:
    (309)

    Reviews in English (218)

    by
    0

    Yummy  -  14 Oct 2012

    by
    148

    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.  -  28 May 2011  (Review from Allrecipes USA and Canada)

    by
    80

    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.  -  19 Jul 2011  (Review from Allrecipes USA and Canada)

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