Enchilada Chicken Soup

    Enchilada Chicken Soup


    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.

    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

    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 (1)


    Yummy - 14 Oct 2012

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