Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

All the flavors of my favorite enchiladas brought to life in a delicious slow-cooker soup! With shredded chicken, corn, cheddar cheese and sour cream in a spicy, creamy, green chile and tomato infused broth.

Like a lot of my Tex-mex soups this is delicious as is but made even better with toppings. Garnish with a little shredded cheese, a dollop of sour cream, a slice of avocado and a handful of crushed tortilla chips to not only add interesting textures but take it over the top and make it a lot more fun to eat. Kids will love picking their own toppings.

The lovely thing about this is that your crock pot can do almost all the work. Your chicken will be fork tender after swimming in that spicy broth for hours making it a cinch to shred and toss back into the pot.

I take one extra step that some people might skip and that is to sauté the onion, bell pepper and garlic stove top before adding them in. This adds a depth of flavor that I would miss.

So, go ahead, dive headfirst into this steaming bowl of semi-spicy, homemade soup. I won’t stop you. You can thank me later.

When you come up for air.

Chicken  Enchilada Soup

Slow Cooker Chicken Enchilada Soup

Rating: 51

Prep Time: 25 minutes

Yield: 6 servings

Slow Cooker Chicken Enchilada Soup

All the flavors of my favorite enchiladas brought to life in a delicious slow-cooker soup! With shredded chicken, corn, cheddar cheese and sour cream in a spicy, creamy, green chile and tomato infused broth.

Ingredients:

2 tablespoons olive oil
1 large yellow onion, diced
1 small green or red bell pepper, diced
3 cloves garlic, minced
coarse salt and fresh black pepper
1 can (11 ounce) Ro-tel diced tomatoes & green chiles
4 cups low-sodium chicken broth
1 + 1/4 pounds boneless chicken breasts
2 cups corn
1 can black beans, optional
1 tablespoon chili powder like McCormick
1 teaspoon ground cumin
1/2 teaspoon oregano (preferably Mexican), crushed between fingertips
1 + 1/2 cups shredded sharp cheddar cheese or monterey jack, plus more for serving
1 cup sour cream, plus more for serving
tortilla chips, for serving
sliced avocado, for serving, optional

Instructions:

  1. In a medium skillet heat the oil over medium heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
  2. Meanwhile to your crock-pot add the Ro-tel, chicken broth, chicken, corn, black beans (if using), chile powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
  3. Cook on high 3 - 4 hour or low 5 - 6. Remove the chicken breasts to a cutting board. Stir the cheese and sour cream into the soup. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1 more hour on low heat.
  4. Serve garnished with more cheese, sour cream, tortilla chips and avocado.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-chicken-enchilada-soup/

Comments

  1. Natasha says

    This is in the crockpot right now. It’s my second time making it. The first time I made it I was on Phase I of the Southbeach Diet and left out the corn and added some light red kidney beans. Now I’m in Phase II, so I made it with corn this time. I put in black beans both time b/c I love black beans. I add the cheese and sour cream into each bowl instead of doing it with the soup (roommate with dairy issues and I share the soup with her). It is absolutely fantastic and VERY filling, IMO, without the extra avocado or tortilla chips.

    • Reeni says

      Thank-you so much Natasha! I’m glad it is a big hit with you! Love how you adapted it to fit your lifestyle. Sorry about the email issue – working on it! Have a great weekend! :-)

  2. Cheri Reynolds says

    I made this soup last night and my family loved it! My husband said it was an “A plus meal.”
    I followed the recipe except for using chicken I had previously poached and the broth from that. I didn’t have green peppers so used some home grown dried peppers. I have never used avocado in soup, but it really added something special to it. The only thing I might change is to cook it on the stove and add some thickener as it was a little thin. Thank you!

    • Reeni says

      You’re welcome and thank-you back Cheri! I’m glad it was a hit! If you take the lid off the slow cooker for the last hour or half hour of cooking it will help thicken it up a little – some of the liquid will cook off.

  3. Kristina says

    Wondering if this can be made on stovetop? And how I would go about it. I have leftover shredded chicken and was hoping to use it up. This sounds delish!

    • Reeni says

      Hi Kristina! You can make this on the stove! Cook the onion, peppers and garlic in a soup pot rather than a frying pan and then add everything to it but the cheese and sour cream. Simmer about 30 minutes, stir often and taste halfway through to check for seasonings. Turn heat down to low and mix in the cheese and sour cream, let it melt well and serve. :-)

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