Best 4 Chickadilla Soup Chicken Enchilada Soup For The Slow Cooker Recipes
Indulge in a delightful culinary journey with our diverse collection of chickadilla soup recipes. From the classic chicken enchilada soup that tantalizes taste buds with its blend of Mexican flavors to the hearty chicken tortilla soup brimming with tender chicken, roasted corn, and black beans, our recipes offer a symphony of flavors to satisfy every palate.
Dive into the creamy depths of our creamy chicken and wild rice soup, where succulent chicken and earthy wild rice harmoniously intertwine in a velvety broth. For a taste of the Orient, explore our Asian chicken noodle soup, a fragrant fusion of ginger, garlic, and soy sauce that dances on the tongue.
If you're craving a touch of rustic charm, our Italian wedding soup awaits with its medley of tender meatballs, vegetables, and delicate pasta, all swimming in a savory broth. And for those who love a bit of heat, our spicy chicken tortilla soup delivers a fiery kick with its blend of chili peppers and spices, sure to warm you up from the inside out.
No matter your taste preferences, our chickadilla soup recipes have something to offer. Embark on this culinary adventure and discover new favorites that will soon become staples in your kitchen.
SLOW COOKER CHICKEN ENCHILADA SOUP
Not quite a tortilla soup, not quite a taco soup, this comes together fast and gets better overnight. Stores like a dream and has fabulous flavor. Serve with sour cream and cheese on top, with either tortilla chips or cornbread on the side. Or if you're feeling fancy, you could make some paninis with pepper Jack cheese, roasted red peppers, avocados, tomatoes and mushrooms. Very tasty!
Provided by Sabbath Jackson
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 6h30m
Yield 8
Number Of Ingredients 11
Steps:
- Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper together in a slow cooker. Add whole chicken breasts.
- Cook on Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. Remove chicken and shred using 2 forks; stir back into the slow cooker. Continue cooking, 1 to 2 hours more.
- Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 37.4 g, Cholesterol 31.7 mg, Fat 2.7 g, Fiber 9.8 g, Protein 20.6 g, SaturatedFat 0.5 g, Sodium 1594.8 mg, Sugar 5.2 g
CHICKEN ENCHILADA SLOW COOKER SOUP
A tasty, quick, hot meal! We like to top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions -- sometimes all three.
Provided by AMBERNPETTY
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 6h45m
Yield 6
Number Of Ingredients 14
Steps:
- Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
- 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.
Nutrition Facts : Calories 186 calories, Carbohydrate 22.9 g, Cholesterol 39 mg, Fat 3.4 g, Fiber 3.4 g, Protein 18.4 g, SaturatedFat 0.7 g, Sodium 1074.7 mg, Sugar 5.5 g
SLOW COOKER CHEESY CHICKEN ENCHILADA SOUP
Cheesy chicken enchilada soup with black beans, corn, and tomatoes.
Provided by D Taylor
Categories Chicken Soup
Time 3h30m
Yield 6
Number Of Ingredients 13
Steps:
- Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
- Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
- Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
- Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 37.9 g, Cholesterol 101.9 mg, Fat 17.9 g, Fiber 10.7 g, Protein 35.6 g, SaturatedFat 9.2 g, Sodium 1716.4 mg, Sugar 4.1 g
SLOW-COOKED CHICKEN ENCHILADA SOUP
This soup delivers a big bowl of fresh comfort-just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. -Heather Sewell, Harrisonville, Missouri
Provided by Taste of Home
Categories Lunch
Time 6h25m
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 125 calories, Fat 4g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 1102mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 14g protein.
Tips:
- Prep your ingredients beforehand: Chop your veggies, shred your chicken, and measure out your spices before you start cooking. This will help you save time and ensure that your soup is cooked evenly.
- Don't overcrowd your slow cooker: Make sure that there is enough space for the ingredients to circulate and cook evenly. If your slow cooker is too full, the soup will take longer to cook and may not turn out as flavorful.
- Cook on low for the best flavor: The low and slow cooking method allows the flavors in the soup to develop and meld together. Cooking on high will make the soup cook faster, but it will also make it less flavorful.
- Don't open the slow cooker lid during cooking: Opening the lid lets heat escape, which can slow down the cooking process and make the soup less flavorful. Only open the lid when you need to add ingredients or check on the soup's progress.
- Let the soup cool slightly before serving: This will help prevent burns and make the soup easier to handle.
Conclusion:
Chickadilla Soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is made with simple ingredients that you probably already have on hand, and it can be cooked in the slow cooker, making it a great option for busy weeknights. The soup is also very versatile, so you can easily customize it to your own taste. For example, you can add different vegetables, spices, or even different types of meat. So next time you're looking for a comforting and flavorful soup, give Chickadilla Soup a try. You won't be disappointed!
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