Slow Cooker Chicken Enchilada Soup
This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting.
Ingredients
4 servings
Instructions
- Add all ingredients to a large slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
- Serve warm, with optional garnishes.
- You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.
💰 Cost Estimate
Total Ingredients
$776.00
$776.00
Per Serving
$194.00/serving
$194.00/serving
🏠 Savings
~$1552.00 vs buying!
~$1552.00 vs buying!
📋 Price Breakdown (50% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| boneless skinless chicken breasts | 2 | $127.00 |
| good-quality chicken stock | 2 cups | $176.00 |
| 0.25 cup | - | |
| 2 | - | |
| 1 | - | |
| 1 | - | |
| 1 | - | |
| garlic | 2 cloves | $395.00 |
| white onion | 1 | $50.00 |
| ground cumin | 1 tsp | $27.00 |
| salt | 1 tsp | $1.00 |
| optional garnishes | - | - |
*Estimated market prices, may vary by region
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