This waffle has excellent flavor. Even my extremely fussy wife gave it her blessing.
| Prep Time: | 15 mins |
| Cook Time: | 6 hrs 30 mins |
| Total Time: | 6 hrs 45 mins |
| Servings: | 6 |
Ingredients
- 1 pound skinless, boneless chicken breast halves
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (14.5 ounce) can chicken broth
- 1 (10 ounce) can enchilada sauce
- 1 white onion, chopped
- 1 (4 ounce) can diced green chiles
- ¼ cup chopped fresh cilantro
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper, or to taste
Instructions
- Rinse chicken breasts and pat dry. Place chicken into the bottom of a slow cooker. Add corn, tomatoes, chicken broth, enchilada sauce, onion, green chiles, cilantro, garlic, bay leaves, cumin, chili powder, salt, and black pepper. Cover and cook on Low for 6 hours.
- Transfer chicken to a large plate, then shred meat with two forks. Return shredded chicken to the slow cooker, stir to combine, and continue cooking for 30 to 60 more minutes. Discard bay leaves before serving.
Nutrition Facts
| Calories | 186 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 1 g |
| Sodium | 1075 mg |
| Sugars | 6 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
We were invited to a friends home for dinner. I get really stressed because I am a very picky eater, and I don’t want to offend anyone. This soup is DELICIOUS! It deserves even more stars.
Added can of black beans.
This soup was really good, we will definitely be having it again. The only thing I changed was to add another can of corn, just a personal preference.
I made it in the instant pot. I added a can of white beans, a ranch dressing powder packet, an extra can of chicken broth, two diced Roma tomatoes, juice of 1 lime, 1/4 cup juice from jarred jalapeños, 2 cans of enchilada sauce total 1 green 1 red, diced fresh jalapeño and cilantro in the soup and as a topping. I also had sour cream, shredded cheese, tortilla strips, and pico de Gallo as toppings.
I loved this soup it’s my favorite at a local restaurant and really wanted to try a recipe to replicate it at home. I only added 1 can more of chicken broth, and 1 can of green enchilada sauce, also added a can of pinto beans. I used a hand blender to blend up the cooked chilies and tomato’s smaller while I shredded up the chicken after it cooked about 3 hours. It was delicious and spicy can’t wait to make it again!
Doubled it, almost, due to huge chicken breasts. Had no diced tomatoes so used 2 cans of rotel and one of green chiles, trying to stay close to the recipe. Can of chicken stock and (clearly I need to shop), had to use Better than Bouillon chicken instead to double. Cumin and chili powder doubled, onion and garlic the same as recipe. Can of seasoned black beans, and didn’t drain because of the seasoning. Bay leaves as instructed. Smells amazing! Update: did a slurry with cornstarch and water to thicken a little, with more chili and cumin near the end, and it was PERFECT! This is a keeper. Another update, if it’s not steak, potatoes, or mac and cheese, my husband usually says, “yes, it’s good”. Tonight I got several “this is great!” from him.
Made an loved it. Easy double ingredients for a big pot.
Love it!
Very watery and bland, followed the directions exactly. Won’t be making this version of enchilada soup again.
This soup was so good!! I was highly satisfied. It fed my family of 5! Though it is kind of on the spicey side. But if you like spicey then this is the soup for you!!
If you use the 1/4 cup of the fresh cilantro it will overpower the taste of your soup. I recommend cutting it in half or less and then add it to your soup as needed when you serve it. It’s all I could taste and I didn’t even use a full 1/4 cup. Still good though and I love fresh cilantro. I served it over cornbread muffins with cheese and sour cream as toppings.
This was absolutely amazing!! I added another can of chicken broth, a can of black beans, juice of 1 lime and on top added cheese, sour cream, lime, cilantro and avocado! My boyfriend even loved it!!! Will be making this again soon!
Had to cut it with more broth. Added black beans and corn.
Best Chicken enchilada soup hands down. I have tired other recipes and most are not very good. What love about this recipe is its easy to adjust the spice level, I have acid reflux and don’t eat spicy food, I buy the mild versions of the enchilada sauce and mild green chili’s and the chili powder is not spicy at all but if you feel you need to cut it out you can it just helps add a rich smoky flavor to the dish. You can also cut out the black pepper, to me that’s hotter than the chili powder. This is amazing and you won’t be disappointed. We top with fresh cilantro and a squeeze of lime. I also add a bit of shredded cheese to mine.
Loved it!! Used rotisserie chicken, hot enchilada sauce & 1.5 cans of chicken broth. Substituted 1 can of Northern white beans for the corn. You can even add tortilla chips to your bowl if you want it to taste similar to spicy chicken tortilla soup.
This is a great soup recipe but I changed a few things as well by adding black beans, sweet potatoes, carrots & a little celery. I also removed the corn because it’s definitely not my favorite grain! A small amount of rice is good in this soup also. Delicious & simple is my motto!
Loved it and can’t wait for leftovers. After reading reviews this is what I did: Added kidney beans, good sprinkle of ranch powdered dressing stuff, splash of lime juice, less cilantro but would use more next time, less hot peppers (too spicy for my husband but add a lil for flavor), extra chicken broth
I gave it a three, because I wouldnt make it again. Yes, it was ok and did the feeding job; but for me it tasted like canned vegetables put together and I even used fresh chilis instead.
Made per the recipe. Very flavorful soup. The family really enjoyed it. Will be made again.
Great soup. I took some of the suggestions and added black beans, more corn and garlic and it was definitely a good decision. Only wish it wasn’t so thin, but the added beans and corn help make it more hearty. Good stuff!
I am a soup lover…my guy is not. He loves this soup. I make a double recipe and freeze half. He requests this every couple of weeks and I just defrost and heat.