Enchilada Chicken Soup

    Enchilada Chicken Soup

    (254)
    26saves
    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:
    (254)

    Reviews in English (254)

    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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