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Slow Cooker Chicken Fiesta Soup - Dump and Go Dinner

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Slow Cooker Chicken Fiesta Soup - Dump and Go Dinner

Mindy
The Cook
6 Servings
10 Ingredients
4 Comments

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!

6 Servings
10 Ingredients
4 Comments

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

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Slow Cooker

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Make It Now Cooking Directions

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Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 2 cups
Amount Per Serving

4 Comments

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    1. 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.

  1. 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.

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