Slow Cooker Chicken Fiesta Soup - Dump and Go Dinner
This is an easy and delicious soup to warm you up on a crisp fall evening. It can be served with corn chips and dairy free cheese if you prefer, either way it is sure to be a hit with your entire family. The kids won't even know there are veggies inside!
Ingredients
- 4 cups cook and shred Chicken, Boneless Breasts
- 15 ¼ ounces Whole Kernel Corn, Canned
- 3 ¾ cups Red Enchilada Sauce
- 8 ounces Mild Green Chiles, Diced, Canned
- 14 ½ ounces Diced Tomatoes, Canned
- 14 ½ fluid ounces Chicken Broth/Stock
- 1 cup dice Onion
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide chicken among indicated number of freezer bags.
- 9526084 Upgrade to a paid membership 79354 to unlock all instructions 90415
- 2618615 Upgrade to a paid membership 15616 to unlock all instructions 19807
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 4706817 Upgrade to a paid membership 45961 to unlock all instructions 65719
- 5096616 Upgrade to a paid membership 99993 to unlock all instructions 31269
- 2168360 Upgrade to a paid membership 332 to unlock all instructions 45719
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix all the ingredients together in slow cooker.
- Cover and cook on low for 6-8 hours.
- Serve with corn chips, dairy free sour cream and cheese, if desired.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 317
- Total Fat
- 5g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 112mg
- Sodium
- 2172mg
- Total Carbohydrates
- 27g
- Fiber
- 6g
- Sugar
- 19g
- Protein
- 41g
- WW Freestyle
- 3
7 Comments
Join the discussionQuestion, why do you need cooked chicken if this is going in the crockpot for 6-8 hours?
Kristi, I believe this is so that the flavors can meld together easier. But if you wanted to use raw chicken, I’m sure that would be fine, too. Just make sure to cook on low 6-8 hrs.
Thanks for this wonderful recipe.
Instead of using pre-cooked chicken I used 1 lb boneless chicken thighs, and after the first 5 hours in the crock pop shredded the chicken and returned it to the pot.
I used frozen corn, and my sauce was one half enchilada sauce and one half picante sauce.
I served this to my husband, my sister and a friend, and all four of us loved it.
Thanks for the great feedback. We’re glad you enjoyed it!
Why 2 freezer bags? Does this make 2 meals?
Hi Courtney, This recipe as written is 6 servings – which means we automatically use 2 bags. 1 per 4 servings. If you are able to fit the 6 servings in your bag then you can just use 1 bag. Members are able to scale this recipe – so if you were only wanting 4 servings, the ingredients would decrease and would only call for 1 bag.
This was delicious. I will double the cumin next time, but it turned out fine adding a little more at the end.