Name: Slow Cooker Chicken Enchilada Soup
Prep time: 15 min
Cook time: 375 min
Total time: 390 min
Ingredients: 1 1/2 lb boneless, skinless chicken breasts (or use chicken thighs); 1/2 small onion, chopped; 1 red bell pepper, chopped; 3 cloves garlic, minced; 1 (14.5-oz) can low-sodium chicken broth; 1 (14.5-oz) can diced tomatoes; 1 Tbsp chili powder; 1/2 tsp ground cumin; 1 (4.5-oz) can chopped green chiles, undrained; 1/2 (7-oz) pkg multigrain tortilla chips, coarsely crushed (or use any tortilla chips)

Slow Cooker Chicken Enchilada Soup

15min Prep, 6H15min Cook, 6H30min Total

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Ingredients

1½ lb boneless, skinless chicken breasts (or use chicken thighs)
½ small onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 (14.5-oz) can low-sodium chicken broth
1 (14.5-oz) can diced tomatoes
1 Tbsp chili powder
½ tsp ground cumin
1 (4.5-oz) can chopped green chiles, undrained
½ (7-oz) pkg multigrain tortilla chips, coarsely crushed (or use any tortilla chips)

Instructions

Combine first 8 ingredients in a 5- or 6-quart slow cooker. Cover and cook on LOW 6 hours.
Remove chicken, and shred with 2 forks; return to cooker. Stir in green chiles; cover and cook 15 minutes. Set aside half of soup to cool; spoon into a gallon zip-top plastic freezer bag, seal and freeze for another meal.
Top each serving of remaining soup with a handful of chips.

Slow Cooker Chicken Enchilada Soup

Ingredients

Instructions

Kid-Friendly Meal Plan

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