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 into the soup. Add the sour cream to a medium bowl and temper it so it doesn't curdle by mixing in a few ladles of the soup broth then mixing it into the soup.
  4. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1/2 to 1 more hour on low heat.
  5. 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

    • Reeni says

      You can freeze this Dena! I wouldn’t freeze it with the cheese or sour cream – you can add that in when you heat it.

  1. Laura Krumm says

    This is absolutely delicious!! My whole family loved this! 10 yr old, 2 teenage boys and myself. Tasted wonderful! You show 4 servings, but how big are the serving sizes? This made a huge batch for us, and my oldest son ate two bowls plus the other three of us had a bowl each and there was still a huge amount of leftovers. I filled a 16 oz tub with my leftovers. So I am trying to figure out what the serving sizes really are since it is pretty low calorie if it has so many more servings!

    • Reeni says

      Hi Laura! Thanks a lot for making it and for your feedback! I’m so glad it’s a big hit with your entire family! The serving size is just an estimate – I don’t use a technical way of figuring it out and apparently I’m way off! Sometimes I forget to make a note on my written recipe how many times we ate it so I guesstimate when I actually type up the post. I’ll change it to read at least 6 servings. Thanks again and have a great Monday! :-)

      • Laura says

        Yes they were like cereal bowls. I didnt need more than a 1 cup serving though, cause I measured mine. I put tortilla chips and more cheese on top. Was pretty filling!

      • Reeni says

        1 cup? And you were filled? I probably ate 2 – 3 cups with lots of toppings! Even my Mom who is tinier than me eats that much – we use tall, narrow bowls for soup. This just goes to show (me) that a serving to one person can be a lot different to another. . . Thanks again Laura!

  2. Sarah says

    Made this tonight with my family, it was great! We did not add the black beans tho bc only one likes them, but I wouldn’t change anything!

  3. Michele says

    Love this recipe! When I originally got this recipe from here there was a link to a beef version. I don’t see that now…do you still have it on here somewhere? If so, what is the name of it. I was going to try it this week.
    Thanks!

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