Prep Time: 5 mins | Cook Time: 3 hrs | Total Time: 3 hrs 5 mins | Servings: 8
Warm, creamy, and seriously delectable! This slow-cooker chicken enchilada soup is an excellent meal for busy weeknights. Just set it and forget it, then come home to a comforting soup that will surely warm you up from the inside and out.
½ c. chopped onion
3-4 boneless, skinless chicken breasts
1 c. chicken broth – if you prefer a thinner soup, add an extra cup
2 (15-oz.) cans of black beans, rinsed and drained
1 (10-oz.) can red enchilada sauce , or El Pato sauce
1 (10-oz.) can Rotel tomatoes and green chiles
1 c. corn
½ c. chopped red bell pepper
½ tsp garlic powder, more to taste
4-8 oz. cream cheese, at room temp (or a can of cream chicken soup)
1 tsp cumin, more to taste
½ c. shredded cheddar cheese, plus more if desired
½ tsp Kosher salt, more to taste
Ground black pepper, to taste
For serving: Tortilla strips, Tortilla chips, Shredded cheese, Sour cream, Cilantro
How to make Chicken Enchilada Soup
Step 1: Add the chicken to the bottom of a 5-quart crockpot. Over the chicken, pour the broth and enchilada sauce. Next, add the black beans, tomatoes, corn, onion, and bell peppers. Then, stir in the cumin, garlic powder, salt, and pepper. Cover the crockpot with the lid and set it to cook for 3 to 4 hours on high or 5 to 7 hours on low.
Step 2: Take the chicken out of the crockpot and shred it or cut it into bite-sized pieces.
Step 3: To the pot, add the cream cheese or cream of chicken soup. Then, add the chicken back along with the shredded cheese. Continue to cook for 30 minutes more on low.
Step 4: Into bowls, ladle the soup and top with tortilla strips or crushed tortilla chips, extra cheese, sour cream, and cilantro. Serve while still hot. Enjoy!
To make on the stovetop, saute the onion and bell peppers in a large stockpot in 1 tbsp olive oil. Then, add the remaining ingredients except for the chicken and cheese. Let everything simmer until the onion and bell pepper are softened. Add the shredded chicken along with the cheese. Stir and cook until the cheese has melted and the soup is warmed through.
To thicken the soup, use only half – 1 c broth. About 30 minutes before serving, add some additional cream cheese.
Try adding cayenne pepper or chili powder for a little extra heat.
In an airtight container, store the soup with the toppings and keep it in the fridge for up to 5 days. You can also freeze this for up to 6 months.
Calories: 341 kcal | Carbohydrates: 45g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 822mg | Potassium: 839mg | Fiber: 12g | Sugar: 7g | Vitamin A: 859IU | Vitamin C: 20mg | Calcium: 106mg | Iron: 4mg
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