Easy Slow Cooker Chicken Enchilada Soup
Love chicken enchiladas?
Try making a warm and onlineforting chicken enchilada soup using your slow cooker! This super easy recipe has very little effort involved, and it’s filled with Mexican inspired flavor everyone craves! I’m certain it will beonlinee a definite family favorite, especially on chilly evenings.
Easy & onlinemon pantry ingredients!
I love simple recipes that call for ingredients you’re likely to have on hand. This filling and hearty soup features black beans, chicken, corn, and fire-roasted tomatoes. You can definitely omit or customize any of these ingredients or spices to your family’s taste.
After the soup was cooked, I shredded the chicken and stirred in some heavy cream to make it a little creamier. This is, of course, optional. I also had some masa harina (corn flour) in the pantry from making tamales and added some to the soup to thicken. It also adds a nice corn tortilla flavor that’s YUM. You could always cut up some corn tortillas instead, I think, to get a similar flavor if desired.
Slow Cooker Chicken Enchilada Soup
yield: 5 SERVINGS
Hearty enchilada soup featuring black beans, chicken, corn, and fire-roasted tomatoes.
Ingredients
- 1.5 pounds raw chicken breasts
- 1/2 an onion, diced
- 1 red bell pepper, diced
- 10 oz. can red enchilada sauce
- 14 oz. can fire-roasted diced tomatoes
- 15 oz. can black beans, rinsed & drained
- 15 oz. can yellow corn, drained
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ancho chili powder
- 2 cups chicken broth, plus more for thinning as needed
- 1/2 cup heavy cream (*optional)
- 3/4 cup maza corn flour (*optional)
Directions
1
Place all ingredients, except cream and masa, into a slow cooker.
2
Mix together, and cook on HIGH for about 4 hours, or LOW for 6-7 hours.
3
After cooking, shred chicken and return to soup. Stir in heavy cream and masa to thicken.
4
Serve with any desired yummy toppings such as sour cream, shredded cheese, avocado, and cilantro. Store any leftovers in a covered container for up to a few days, and use the broth to thin as needed.
Give it up for this enchilada soup!
It was SO YUMMY! The leftovers were onlinepletely delicious and even better reheated the next day. Serve it up with any additional toppings you’d like such as chopped avocado, shredded cheese, and cilantro. Enjoy!
