Slow Cooker White Bean and Chicken Enchilada Soup
Slow Cooker White Bean and Chicken Enchilada Soup is filled with comforting flavors and beans. This is a twist on a white chicken chili and it's bound to be a winner on your dinner table.
Servings: 10 Servings
Calories: 247kcal
Equipment
- Slow Cooker or Crock Pot
Ingredients
- 1 pound boneless skinless chicken breast cubed
- 1 onion diced
- 1 green bell pepper seeded and diced
- 1 teaspoon garlic powder
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- 4 cups chicken broth
- 30 oz navy beans drained and rinse
- 8 oz chopped green chilies
- 1 cup frozen corn thawed
- 1 cup sour cream
Instructions
- Using a large slow cooker, add all ingredients EXCEPT the sour cream. Stir to combine.
- Cover and and cook on high for 4 hours or low for 6 to 7 hours.
- Stir in the sour cream just before serving.
Notes
Some slow cookers cook faster than others, so be sure to check your chicken for doneness.
Nutrition
Serving: 1Serving | Calories: 247kcal | Carbohydrates: 29g | Protein: 18g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 421mg | Potassium: 710mg | Fiber: 10g | Sugar: 2g | Vitamin A: 268IU | Vitamin C: 20mg | Calcium: 101mg | Iron: 3mg