Description
Crockpot Chicken Enchilada Noodle Soup with Rotini is the ultimate comfort food that combines tender chicken, vibrant vegetables, and spirals of rotini pasta in a rich, spicy broth. This hearty soup is not only delicious but also incredibly easy to make, perfect for busy weeknights or cozy gatherings. Let the slow cooker do the work while you enjoy the tantalizing aromas filling your kitchen. Serve it up with a sprinkle of fresh cilantro for an added burst of flavor!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 medium onion, chopped
- 3 cloves fresh garlic, minced
- 1 bell pepper (any color), chopped
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- 1 cup canned or frozen corn
- 2 cups rotini pasta (uncooked)
- 1 cup enchilada sauce
- 2 tsp ground cumin
- 2 tsp chili powder
- Fresh cilantro (optional)
Instructions
- Prepare all ingredients by chopping the onion, bell pepper, and garlic.
- In a skillet over medium heat, sauté onions in oil until translucent. Add garlic and bell peppers; cook until softened.
- Layer sautéed veggies in the crockpot. Place chicken breasts on top and add diced tomatoes, corn, enchilada sauce, spices, and chicken broth. Stir gently.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in uncooked rotini pasta and cook until tender.
- Taste and adjust seasonings before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 70mg