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. Anne ~ Uni Homemaker says

    This sounds so comforting! I have a lingering head cold and wish I had some of your soup right now Reeni! Enchilada soup is one of my favorite soups. So hearty and delicious. Thanks for the slow cooker version. It’s always good to have. :) Have a great rest of the week!
    Anne ~ Uni Homemaker recently posted..Pumpkin ChiliMy Profile

  2. Cheryl Brociek says

    Thanks for the recipe!! I featured it today on my facebook page!:) I made minor alterations (low fat cheese, low fat sour cream etc) to suit my page’s needs and linked it back to you. To see it go here: facebook.com/fueledbysweatfitness Thanks again!

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